1/3 c. light Ricotta cheese
2 tbsp. fat-free cream cheese (tub style)
2 tbsp. finely shredded radish
1 tbsp. snipped fresh chives
2 tsp. snipped fresh thyme, basil, dill or marjoram or 1/2 tsp. dried thyme, basil, dill weed or marjoram, crushed
1/8 tsp. onion salt
20 to 24 cherry tomatoes and/or 10 to 12 baby summer squash (such as zucchini or patty pan squash)
fresh thyme, basil, dill or marjoram (optional)

For filling, in a small mixing bowl, stir together the Ricotta cheese, cream cheese, radish, chives, desired snipped fresh or dried herb and onion salt; mix well. Set aside.

Slice a thin layer off the top of each tomato. Using a small spoon, carefully scoop out and discard pulp. Invert tomatoes onto paper towels to drain. If using squash, cut in half lengthwise for zucchini or horizontally for patty pan; scoop out pulp and invert as for the cherry tomatoes. Stuff the tomatoes and/or squash with filling. Serve immediately or chill until serving time. If desired, garnish with additional desired fresh herb.

Makes 10 to 12 servings.

Make-Ahead Tip: Prepare filling and stuff vegetables as directed. Arrange stuffed vegetables on a plate; cover and chill up to 2 hours. Garnish just before serving.