| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Low-cal, Salads |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Peeled, seeded, diced tomato |
| 1 |
lg |
Clove garlic |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Dry mustard |
| 2 |
tb |
Fresh lemon juice |
| 4 |
|
Sprigs fresh parsley |
| 1 |
c |
Low-fat cottage cheese |
| 1/4 |
c |
Dill pickle juice |
| 2 |
tb |
Finely chopped dill pickles |
| 1 |
lg |
Egg hard-cooked chopped fine |
INSTRUCTIONS
To peel and seed tomatoes, bring a pot of water to a boil, drop in the
tomatoes, and boil for about 10 seconds. Remove the tomatoes with a slotted
spoon and slip off the skins. Core the tomatoes, cut them into quarters,
and squeeze gently to squeeze out the juice and seeds. Blend the tomatoes,
garlic, salt, pepper, dry mustard, and lemon juice in a blender or food
processor until smooth. Pour into a bowl. Blend the cottage cheese and
pickle juice until smooth. Beat together the tomato puree, cottage cheese
puree, pickles and egg. Chill to blend flavors for at least 1 hour before
serving.
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