If you love creamy, luscious cheesecakes, delicious cream soups and rich cheesy entrees, but you're avoiding them because you're watching fat intake, do we have news for you!
Yogurt cheese is easy to make with a container of yogurt, a strainer, a coffee filter and a bowl. Just strain the yogurt (be sure it doesn't contain gelatin) for several hours or overnight in the refrigerator to remove the whey, and you are left with a creamy product that can be used almost as if it were cream cheese. Or, invest in one of the new yogurt cheese makers on the market, which take up less room in your refrigerator, and are airtight to avoid the cheese taking on "fridge" flavors.
Author Joanna White has developed a treasury of delicious and guilt-free dishes. Of course there is a collection of wonderful desserts; and there is an entire chapter devoted to cheesecakes. Entrees such as manicotti, cannelloni and stroganoff have been developed to be healthy and irresistible. Nonfat spreads and fillings are wonderful fare for appetizers, snacks, bagels and sandwiches. Cream soups and rich sauces become everyday possibilities.