- 2 Punnets Large Cherry Tomatoes washed
- 125 g Fat Free Smooth Cottage Cheese
- 125 g Creamed Sweetcorn
- 5 ml dry Paprika
- 5 ml dry Mixed Herbs
- Fresh Coriander sprigs for garnish
Cut a thin slice off the top of each cherry tomato and carefully remove or scoop out the seeds. Drain upside down on paper towel while preparing the filling.
In a medium bowl, mix the cottage cheese, creamed corn, Paprika and Mixed Herbs. Season with salt and pepper. Spoon or pipe filling into tomato cavity. Garnish with a sprinkle of Paprika.