Spread two layers of dampened cheesecloth in large bowl. Pour yogurt into cheesecloth. Pull the four corners of cheesecloth together and tie securely (kitchen sink is a convenient place for draining; tie bag to faucet). Repeat with cottage cheese. Let stand until yogurt and cottage cheese are completely drained and firm, about 10 to 12 hours or overnight (time will vary depending on moisture content).

Preheat oven to 225 degrees. Lightly oil 5 deep 1-cup ovenproof dishes. Carefully remove cheesecloth and transfer drained yogurt and cottage cheese to large bowl (there should be approximately 2 cups drained yogurt and 1 1/2 c drained cottage cheese). Mix together gently, adding any of the ingredients listed in variations below. Divide among prepared dishes, pressing into small rounds. Bake 1 1/2 hours. Turn rounds over in cups and continue baking until dry and firm, about 1 1/2 hours. Let cool completely before transferring to wire rack. Garnish as directed.

Each 2/3 cup round equals a serving of 220 calories.

Sesame Seed and Green Onion: Add 6 to 8 finely minced green onions (including tops) and 1/2 tsp salt (to taste) to basic recipe. After baking, garnish generously with sesame seed.

Black Olive: Add 1 c finely diced black olives, 1 t curry powder and 1/4 t salt (to taste) to basic recipe.

Orange & Poppy Seed: Add 3 T freshly squeezed orange juice, 1 T finely chopped orange peel and 1 T honey to basic recipe. After baking, garnish with generous sprinkling of poppy seed.

Chive & Garlic: Add 2 to 3 finely chopped small garlic cloves and 1/2 t salt (to taste) to basic recipe. After baking, roll rounds in 2/3 c chopped fresh chives.

Makes 5 rounds