Quark!

I grew up in Germany and we are quark plain, sweet and savory...... You can use it to make dressing - it's thicker than yogurt or sour cream but it works. We often ate small red potatoes with a side of savory quark: finely chopped onions and chives mixed with quark and some olive oil, vinegar, pepper and salt. I remember that quark with chives or other herbs was sold in packages as well. We used to go to a pub a few towns over that served quark with finely chopped onions and paprika with hard pretzels. I sometimes made it 'tsaitziki' style - quark and Greek yogurt mixed with finely chopped cucumbers, garlic, pepper and salt. You can chop red bell peppers finely and mix in quark, add oil and vinegar to taste. If quark is too thick you can thin it with milk, water or milk substitute or plain yogurt. For sweet add honey and/or nuts, cinnamon and honey or sugar, fruit, jam, cocoa powder and honey.... Whatever you like. Quark is also what German cheesecake is made from. I've used it in baking, potato pancakes

the low fat option (magerquark, i think it's 10% fat only) is usually thick and sticky. mixed with sparkling water it's creamy and fluffy but nonetheless really low fat my fav is the one already mentioned: chives, onions, herbs, salt, pepper = kräuterquark, eat it with potatoes, easypeasy and quick to prep!