Instructions: 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. Its thicker and less acidic than yogurt, and is very useful as a substitute for cream, sour cream, 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 were all waiting, here is a substitute, made by blending 2 parts nonfat cottage cheese with 1 part nonfat yogurt.

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