Light Goat Cheese
Mash a little of your favorite soft chevre cheese and mix it with nonfat yogurt. Spoon the mixture into a yogurt drainer (or cheesecloth-lined strainer nested in a bowl) and chill the yogurt as it drains-at least overnight. For thicker cheese, drain up to two days. Cover and chill up to a total of 7 days.
You'll get about 2 1/2 cups cheese.
NOTES : I found this in the July 1997 issue of Sunset magazine. We really enjoy goat cheese so it sounded like something that might be good to try. It was a hint from Anne Kupper of Williams-Sonoma.