This easy-to-make cheese can be enjoyed as a tangy dip for vegetables or, in later cycles, as a topping for baked potatoes. It is completely fat free and tastes just like high-fat sour cream. From The 17 Day Diet Cookbook by Dr. Mike Moreno.
32 ounces fat-free Greek yogurt
Spices, such as Kosher salt, garlic, or oregano
1. Line a strainer with a coffee filter or white paper towel. Place the strainer over a bowl to catch the liquid. Spoon in 32 ounces of fat-free plain yogurt.
2. Cover and refrigerate for 8 hours or overnight.
3. Makes about 16 ounces of yogurt cheese. Mix in your favorite spices for a tangy dip for vegetables or as a topping for baked potatoes.
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