If you are making yogurt, you can use it lavishly. Here is a very simple and lower-fat alternative to cream cheese: yogurt cheese:
-Line a wire strainer with cheese cloth and put it over a large bowl
-Pour in some yogurt, maybe half a quart or so
-Wait about 6 hours; water should drain out of the yogurt into the bowl, then you have a thick spreadable cheese.
Goes good with cucumbers.
