Yogurt Cheese & Peanut Butter
Recipe: #34706
April 18, 2020
Categories: Snacks, 5 Ingredients Or Less, Gluten-Free, No Eggs, Yogurt, Kosher Meat, more
"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 is 20 servings
Ingredients
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 by Step Method
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
No special items needed.
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