Cheesy Puff-Top Tomatoes Recipe
Ingredients
1 onion-flavored bouillon cube, crushed
1/2 cup 1% low-fat cottage cheese
2 tablespoons plus 1 teaspoon grated Parmesan cheese
2 egg whites
3 medium tomatoes (about 1 1/2-pounds)
Directions
Combine bouillon cube and cottage cheese, let stand 5 minutes.
Stir in Parmesan cheese.
Beat egg whites until soft peaks form, fold into cottage cheese mixture.
Set aside.
Cut tomatoes in half, place cut side up in a 13- x 9- x 2-inch baking pan.
Cover and bake at 350° for 5 minutes.
Spoon cottage cheese mixture over cut surface of tomatoes.
Broil tomatoes 5 inches from heat 3 to 5 minutes.
Stir in Parmesan cheese.
Beat egg whites until soft peaks form, fold into cottage cheese mixture.
Set aside.
Cut tomatoes in half, place cut side up in a 13- x 9- x 2-inch baking pan.
Cover and bake at 350° for 5 minutes.
Spoon cottage cheese mixture over cut surface of tomatoes.
Broil tomatoes 5 inches from heat 3 to 5 minutes.
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