Crumble the Stilton into a mixing bowl, then mash with a fork. Add the low fat soft cheese and yogurt, combining them together to make a semi-smooth pate.
Add the celery, spring onions and thyme or parsley. Season with a little black pepper, then serve with oatcakes, water biscuits or Melba toast.
Cook’s tip: This pate easily translates into a dip by thinning it down with a little milk, to serve with fresh vegetable crudités. Excellent for summer packed lunches, buffets and picnics!