---------- Recipe via Meal-Master (tm) v8.02
  Categories: Low-cal, Salads
       Yield: 10 servings
       1 c  Peeled, seeded, diced tomato
       1 lg Clove garlic
     1/2 ts Salt
     1/4 ts Freshly ground black pepper
     1/4 ts Dry mustard
       2 tb Fresh lemon juice
       4    Sprigs fresh parsley
       1 c  Low-fat cottage cheese
     1/4 c  Dill pickle juice
       2 tb Finely chopped dill pickles
       1 lg Egg hard-cooked chopped fine
   To peel and seed tomatoes, bring a pot of water to a
   boil, drop in the tomatoes, and boil for about 10
   seconds.  Remove the tomatoes with a slotted spoon and
   slip off the skins.  Core the tomatoes, cut them into
   quarters, and squeeze gently to squeeze out the juice
   and seeds. Blend the tomatoes, garlic, salt, pepper,
   dry mustard, and lemon juice in a blender or food
   processor until smooth.  Pour into a bowl. Blend the
   cottage cheese and pickle juice until smooth. Beat
   together the tomato puree, cottage cheese puree,
   pickles and egg. Chill to blend flavors for at least 1
   hour before serving.