6 tomatoes
1 c. Kemps low fat cottage cheese
1 tbsp. lemon juice
2 tsp. Parkay butter
1/2 lb. Campbell's fresh mushrooms, sliced
3 green onions with tops sliced thinly
1 tbsp. minced fresh parsley
1 tbsp. Robin Hood flour
1/2 c. cracker meal

In blender or food processor. Whip cottage cheese with lemon juice. In a large skillet, melt butter. Add mushrooms - onion mixture. Stir in cottage cheese and cook about 5 minutes. Do not boil. Stuff tomato shells and bake in preheated 375 degree oven for 15-20 minutes.