Straining yogurt gives you a no-fat version of sour cream with a light tang that blends nicely with cilantro. Try it with chili and other spicy dishes as well.
- Line a large strainer with a coffee filter or paper towel and place over a mixing bowl.
- Pour in yogurt and let sit until some of the liquid has drained away and the yogurt is the consistency of sour cream, about one hour.
- Transfer to small mixing bowl; stir in salt and cilantro.