To make the yogurt cheese, drain 16 ounces nonfat yogurt in a coffee filter-lined colander set over a bowl in the refrigerator overnight.

Combine cheese with one of the following combinations:

- Basil, jalape? or sun-dried tomato pesto (purchased from the supermarket) to taste. Use as a dip for vegetables.

- 2 tablespoons chopped nuts, 1 tablespoon chopped mint, 1 teaspoon grated orange or lemon peel, 1/2 teaspoon honey, 1/4 garlic clove, mashed, and a pinch of salt and pepper.

Refrigerate for up to 3 hours.

Serve at room temperature as a spread for toasted bread. Accompany with sliced tomatoes, cucumbers and olives as toppings.