Many grandmothers made their own cream cheese from milk and rennet. Today, you can get that rich old-fashioned taste with less fat by making yogurt cheese. Then, just stir in fresh herbs and spread on crackers.

Ingredients:

1 cup plain low-fat yogurt
1 tablespoon minced fresh basil or thyme or 1 teaspoon dried basil leaves or thyme leaves
1/4 teaspoon garlic powder
1/4 teaspoon grated lemon rind
1/4 teaspoon black pepper

Directions:

Line a sieve with 100% cotton cheesecloth, coffee filter, or a white paper towel and place over a bowl. Spoon in the yogurt. Cover and refrigerate for at least 6 hours or until it is cream-cheese consistency. Discard the liquid in the bowl.
Transfer the yogurt to a small bowl. Stir in the basil, garlic ponder, lemon rind, and pepper until well mixed. Serve the spread with an assortment of crackers or party rye or pumpernickel bread. Makes 2/3 cup.