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"  It&amp;#039;s a balmy 78 degrees outside, and I&amp;#039;m preparing Christmas menus here in the Institute. The dishes are warming and hearty--just perfect for winter. Although I can&amp;#039;t wait to make them again for the holidays, they&amp;#039;re not exactly what I&amp;#039;m craving in July. But last week, I came up with something that I&amp;#039;d be happy to eat any time of year. For one of our holiday recipes, I decided to strain some plain fat-free yogurt. I wanted to make it as thick and creamy as Greek yogurt, which is tasty but pricey. (Fage plain Greek yogurt is my favorite.) Because I tested a few different techniques, I had a strainer full of yogurt left over.  I shoved it to the back of my crowded fridge, which is a lot like my kids&amp;#039; toy chest. Things are thrown in there, forgotten, and rediscovered with great joy. After a few days of being ignored, my strained yogurt transformed into rich marvel, as thick and velvety as cream cheese. A few scoops of this tangy treat with summer-sweet berries made the perfect (fat-free!) dessert. And it worked beautifully in our Sweet and Low desserts, like the Blueberry-Lemon Tiramisu, from our August issue. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a22296/a-fat-free-treat/?src=shelter_footer>