Yogurt Cheese & Peanut Butter

20
Servings
13m
Prep Time
0m
Cook Time
13m
Ready In


"This combination, a modification of a recipe involving light cream cheese, makes a tasty spread. Or you can just eat it as is. Refrigerated, it keeps for 1-2 weeks. This can also be made with 8 ounces of light cream cheese and ¼ cup + 2 teaspoons of natural peanut butter (instead of the yogurt cheese)."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (35.1 g)
  • Calories 24.8
  • Total Fat - 0.5 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 1.7 mg
  • Sodium - 132.3 mg
  • Total Carbohydrate - 1.4 g
  • Dietary Fiber - 0 g
  • Sugars - 1.2 g
  • Protein - 3.6 g
  • Calcium - 37.9 mg
  • Iron - 0 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Line a strainer with double-thickness cheesecloth (or use a paper coffee filter).

Step 2

Place strainer over a bowl.

Step 3

Mix the yogurt with the salt and pour into strainer.

Step 4

Cover and refrigerate at least 12 hours.

Step 5

Discard the whey.

Step 6

Mix with the peanut butter thoroughly.

Step 7

Cover and refrigerate.

Tips & Variations


No special items needed.

Tags : Snacks

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