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Low Fat Broccoli Stuffed Tomatoes


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4 large tomatoes (about 1 pound)
1 package (10 ounces) frozen chopped broccoli, thawed and well drained
2/3 cup old fashioned Quaker oats, uncooked
1/2 cup low-fat small curd cottage cheese
1/4 cup chopped onion
1 teaspoons minced fresh basil or 1/2 teaspoon dried
1 garlic clove, minced
1/4 cup finely shredded Parmesan or Swiss cheese

Heat oven to 350 degrees. Slice 1/4 inch from stem end of each tomato. Scoop out pulp and seeds; discard or reserve for another use. Arrange tomatoes in shallow 1-quart glass baking dish. In medium bowl, combine remaining ingredients except Parmesan cheese; mix well. Fill tomatoes with broccoli mixture; sprinkle with cheese. Bake 20 to 25 minutes or until heated through.

Makes 4 servings.

Calories 140 Fat 4 g Fiber 2 g.




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