You can get a large container of nonfat plain yogurt and drain it. Put it in some cheese cloth or an old (thin) dish towel and hang it in your refrigerator and let the liquid (whey) drain off (about 24 hours). I hang it from a shelf and set a pan to catch the liquid below it. Then you have yogurt cheese which is the same consistency as cream cheese and can be used in most any recipe calling for cream cheese or on baked potatoes. It is a little tangy so if you don't like the tangy taste, you can add some splenda to sweeten a bit. It is about 10 calories per tablespoon.

Here's one of my favorite recipes:

drain a 64 oz container of non fat plain yogurt to make yogurt cheese
1 package sugar free lime jello (can use any flavor you like)
small can of crushed pineapple in juice
container of non-fat cottage cheese

add one cup hot water to jello and dissolve completely. Cool in refrigerator till slightly set but not firm. Mix in yogurt cheese, pineapple, and cottage cheese. I use a hand mixer on low - I don't like to cream everything together. I like to have chunks of yogurt cheese and cottage cheese.

This salad will keep in the refrigerator for several days. It's very good and very low calorie.

let set up in refrigerator.

Mmmm...that sounds yummy! I think it's similar to something my mom use to make, it was really good! :)

Yep, only I bet your mom used cream cheese, full fat cottage cheese and full sugar jello. At least that's how my grandma fixed it. The low fat version tastes (almost) as good! :)