1 tablespoon sliced green onions 1/8 teaspoon garlic powder

1 tablespoon sliced green onions 1/8 teaspoon garlic powder ' . _ 1/4 teaspoon Worcestershire- • sauce ; 11/2 teaspoons lemon juice I • 1/4 cup plain low-fat yogurt Combine cottage cheese and blue cheese; stir well. Add green onions, garlic powder, Worcestershire sauce, and lemon juice; stir well. Fold in yogurt; cover and chill. The topping may be served on baked potatoes or as a spread or dip. Yield: about 1 cup (15 calories per tablespoon).

Light-and-Easy Cheesecake 1 (16-ounce) carton part-skim ricotta cheese 1 (8-ounce) carton plain low-fat yogurt, drained 1 cup sugar 2 1/2 tablespoons all-purpose flour 1 tablespoon lemon rind 2 tablespoons lemon juice 1 (8-ounce) carton light process cream cheese product, softened 2 eggs 2 egg whites 21/2 teaspoons vanilla extract Graham cracker crust (recipe follows)

Lemon slices (optional) Mint sprigs (optional) Combine ricotta cheese, yogurt, sugar, flour, lemon rind, and juice in • container of an electric blender; process until smooth, and set aside. Beat cream cheese at medium speed of an electric mixer until smooth. Add eggs, egg whites, and vanilla; beat until smooth. Gradually add ricotta cheese mixture, and beat until smooth. (Mixture will be thin.) Pour into graham cracker crust; bake at 325 degrees for 1 1/2 hours, Remove from oven; cool on wire; rack. Cover with plastic wrap; chill • eight hours. ;'.; If desired, garnish with lemon • ! slices and mint sprigs. Yield: one 9inch cheesecake or 16 servings (173 calories per serving). Graham Cracker Crust 2/3 cup graham cracker crumbs 11/2 tablespoons reduced-calorie margarine, melted 1 tablespoon sifted powdered . sugar 1/8 teaspoon grated lemon rind Combine all ingredients; stir well. Press into bottom of a 9-inch spring-form pan. Bake at 350 degrees for eight minutes; cool. Yield: one 9-inch graham cracker crust.