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                                YOGURT CHEESE

1 (8 oz.) carton plain low-fat yogurt (no gelatin)
1 Tbsp. grated Parmesan cheese
1/8 tsp. dried basil, oregano, Italian seasoning, thyme or marjoram,
crushed, or 1/2 tsp. snipped fresh basil, oregano, thyme or marjoram

Stir together yogurt and herbs; then stir in Parmesan cheese. Set a small
colander or funnel over a bowl. Place a double layer of clean cheesecloth
for cooking in the colander or funnel. Spoon yogurt mixture into
cheesecloth-lined colander of funnel; cover and place in refrigerator for at
least 8 hour or overnight (allowing yogurt to drain). Makes 8 (1 tablespoon)
servings.

To Serve: Invert yogurt mixture carefully onto serving plate. Remove
cheesecloth and discard liquid. Use cheese as a spread for assorted raw
vegetables, crackers or bagels. May be stored, covered, in refrigerator for
1 week.

Per Serving: 22 Calories, 2 g. Carbohydrate, 1 g. Fat, 2 mg. Cholesterol, 34
mg. Sodium and 68 mg. Potassium.





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