Recipe - Low-Fat Thousand Island Dressing

1 cup Peeled, seeded, minced tomato
1 lg Clove garlic
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
One fourth teaspoon Dry mustard
2 tablespoon Fresh lemon juice
4 Sprigs fresh parsley
1 cup Lowfat cottage cheese
One fourth cup Dill pickle juice
2 tablespoon Finely chopped dill pickles
1 lg Egg hardcooked 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.