Use fat-free cream cheese and sour cream in your dips and spreads or make yogurt cheese by draining nonfat yogurt (without added gelatin) in a yogurt funnel or a sieve lined with cheesecloth suspended over a bowl in the refrigerator for 12 hours or overnight to extract the whey. The results will be a soft cheese with the consistency of soft cream cheese. Discard the whey and refrigerate the yogurt cheese for up to a week, discarding any liquid that accumulates.
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