Greek Yogurt Cream Cheese

Especially for spreading on a nice cinnamon-raisin Ezekiel toast, I can never argue that cream cheese is absolutely delicious. However, I think it's pretty widely known that the creamy delight does not offer much in the area of nutrition. Great news! There is a way to make your own, protein packed, delicious cream cheese! You can even add your own salt-free seasonings to it---fresh dill or a ranch seasoning--and it quickly becomes the perfect dip for freshly cut vegetables. Completely GUILT-FREE!

You've got to try this....It's too simple NOT to!

Greek Yogurt Cream Cheese

Ingredients:

Low Fat Creek Yogurt, plain

Instructions:

1. Place four layers of damp cheesecloth in a fine mesh strainer or colander. Place the colander over a bowl.

2. Add yogurt and let it drain overnight in the refrigerator (I recommend covering the entire contraption). You can place a heavy can on top of the cloth enclosed yogurt--to press the liquid out even further.

3. In the morning, discard the water from the bowl.

Spread, as in, on your favorite toast or bagel---OR--add some freshly snipped herbs and seasoning of your own to create a savory spread or dip.