Q: Dear Chef, are there any low-fat alternatives to cheese and sour cream? I have tried many of those reduced fat brands and, frankly, they taste horrible. Chef: I bet you have never tried this before. Place one pint of plain yogurt in a small colander lined with cheesecloth. Set the colander over a bowl and place this in a refrigerator for 24 hours leaving the whey to drip away. The result is a yogurt “cheese” with the consistency of sour cream and a mild flavor. It can be seasoned to your liking by adding herbs, peppercorns, citrus zest or spices to make a low-fat, low-calorie spread, dip or condiment.