Instructions: Line a fine-mesh sieve with a double thickness of cheesecloth or a coffee filter. Place the sieve over a bowl. Spoon the yogurt into the sieve.

Refrigerate about 8 hours or overnight, until all the extra whey has drained from the yogurt.

Discard the liquid in the bowl. Transfer the yogurt to a small bowl. Add the tomatoes, onions, cilantro, lime juice, cumin and pepper. Stir just until combined. If desired, cover and chill in the refrigerator until ready to serve.

Chefs note: You can easily turn this spread into a dip for crisp raw vegetables. Just stir in enough milk to get the desired consistency.

Description: "Allow time to drain yogurt until it is as thick as cream cheese."
Yield: "1 cup"

NOTES : The Piquant Yogurt Cheese uses yogurt cheese as a healthy alternative to full-fat cream cheese. The mixture is especially good on whole-grain crispbreads or toasted pita wedges.

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