Serves: 12
Total Calories: 5

36 large cherry tomatoes
1 teaspoon salt
1/4 cup low-fat cottage cheese
1 1/2 teaspoons minced onions
1/2 teaspoon prepared horseradish
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon garlic powder
1/2 pound (8 oz) fresh crabmeat, drained and flaked
1/4 cup minced celery
1 tablespoon finely chopped green pepper
parsley leaves

1. Cut the tops off the tomatoes with a small knife and remove the pulp with a small spoon (use demitasse spoons, if you have them, or a small spoon with a pointed tip).

2. Sprinkle the insides of each tomato with salt. Invert the tomatoes on paper towels and let them drain while you prepare the filling.

3. Place the cottage cheese in a food processor or blender and process until smooth (about 2 minutes). Add the onion, horseradish, lemon juice, and garlic powder and process 1 more minute. Stir in the crabmeat, celery, and green pepper.

4. Stuff each tomato with some of the crabmeat filling. Arrange on a serving platter and refrigerate for at least 1 hour before serving. Garnish each tomato with a parsley leaf.

EXCHANGES
1 Vegetable

NUTRITION FACTS
Calories 35
Calories from Fat 4
Total Fat 0 grams
Saturated Fat 0 grams
Cholesterol 8 milligrams
Sodium 275 milligrams
Total Carbohydrate 3 grams
Dietary Fiber 1 gram
Sugars 2 gram
Protein 5 grams

Nutritional Facts:

Serves: 12
Total Calories: 5
Calories from Fat: 1

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
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Broiled Shrimp With Garlic
Cheesy Tortilla Wedges
Cherry Tomatoes Stuffed With Crab
Chicken Kabobs
Chilled Shrimp
Crab Cakes
Crab-Filled Mushrooms
Creamy Tarragon Dip
Cucumber Platé
Fresh Dill Dip
Gruyere Apple Spread
Guacamole
Hot Artichoke Dip
Hot Crab Dip
Hummus
Low-Fat Cream Cheese Dip
Monterey Jack Cheese Quiche Squares
Stuffed Shrimp
Turkey Meatballs