Blended Buddies

• Combining easily found supermarket items can result in a spread similar to cream cheese. For best results, use a food processor so the ingredients mix together and become smooth. Combine yogurt and ricotta in equal amounts to create a cream cheese taste-alike. Alternatively, process together 3 parts tofu and 1 part margarine, along with a drizzle of lemon juice. Cottage cheese can go into a food processor by itself to approximate cream cheese, or you can toss in some fresh herbs or lemon juice to combat its blandness.

The French Fakeout

• The cheese most often compared to cream cheese, Neufchatel, differs in that it uses a milk base rather than a cream one. You may actually prefer the less rich taste of Neufchatel to cream cheese. Keep in mind, however, that while Neufchatel is as spreadable as cream cheese -- and therefore a reasonable substitute as a cracker topping or a stuffing for enchiladas or ravioli -- it may dry out more quickly than cream cheese in sweet baked goods such as cheesecake. Look for it next to cream cheese in most supermarkets.

The Italian Imposter

• Less recognizable than Neufchatel, Robiolina is an Italian soft cheese that is quite similar to cream cheese. Made from full-fat milk instead of cream, Robiolina doesn't have the stabilizing agents that commercial cream cheese does. This absence gives Robiolina a much fresher taste and softer texture, but it also means you need to use it within a day or two of its purchase. It works well as a spread or as a stuffing in savory foods but may separate if cooked vigorously over high heat.

Gourmet Goodness

• If you're tired of shelling out big bugs for small tubs of additive-laden cream cheese, consider making your own. Heat together 2 cups each milk and whipping cream in a double boiler until the blend reaches 90 degrees Fahrenheit. Remove it from the heat, add 2 tablespoons of cultured buttermilk and let the mixture thicken for at least 24 hours, unchilled. Then drain the blend through cheesecloth until it reaches the consistency of commercial cream cheese.

Low-Down on Low Fat

• If you're looking to substitute cream cheese from a health point of view, the most obvious option to is to simply buy a no-fat or low-fat cream cheese. Neufchatel is also a healthier option, as is pureed low-fat cottage cheese. Also consider commercial spreads such as tofu cheese, buttermilk cheese and yogurt cheese. If you want to make a sandwich or cracker tray healthier but don't need something that could pass for cream cheese, go non-dairy. Hummus and other bean spreads rely on the "good fats" of olive oil, while also providing protein.