Yogurt Cheese

Use Yogurt Cheese as a spread for fresh vegetables,
crackers, or bread. If you would like to use fresh herbs,
substitute ½ teaspoon each of snipped fresh basil, oregano, thyme, and marjoram for the dried herbs.

8  ounces plain low-fat yogurt

⅛ teaspoon each thyme or marjoram, basil, oregano, and Italian seasoning

1  tablespoon grated Parmesan cheese

Combine the yogurt and herbs in a small bowl; blend until smooth. Stir in the Parmesan cheese. Set a small strainer over a bowl and line the strainer with clean cheesecloth. Spoon the yogurt mixture into the cheesecloth-lined strainer. Let drain in the refrigerator, covered, for 8 to 10 hours.

Turn the yogurt mixture carefully onto a serving plate and remove the cheesecloth. Discard the liquid. It may be stored, covered, in the refrigerator for up to 1 week.

Yield: ½ cup