Combine the cottage cheese and yogurt in a food processor fitted with the steel blade and blend until completely smooth. Transfer to a jar or container and store in the refrigerator.
Notes: MAKES 1 CUP.
ADVANCE PREPARATION: Check the sell-by dates on the cottage cheese and yogurt; your fromage blanc will last the same amount of time in the refrigerator.
NOTES : Fromage blanc is a fermented milk product. It's thicker and less acidic than yogurt, and is very useful as a substitute for cream, sourcream, or creme fraiche in sauces, toppings, and spreads. In France, fromage blanc is made in high, medium and nonfat versions.
I dream of the day this product will be marketed in the United States, but while we're all waiting, here is a substitute, made by blending 2 parts nonfat cottage cheese with 1 part nonfat yogurt.