Peanut Butter Frozen Yogurt
Try this delectable variation to the delicious frozen soy yogurt!
Makes 1 pint
What You Need:
- 3 cups plain soy yogurt
- 1/2 cup light agave nectar
- 1 teaspoon vanilla
- 1/2 cup smooth peanut butter
- 1/2 teaspoon salt
- 1/2 cup peanuts, chopped
What You Do:
- Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap the edges of the cheesecloth over the yogurt until fully covered, and place strainer or colander over a pot deep enough to catch the liquid and keep the yogurt from sitting in the moisture. Cover pot with plastic wrap and let sit in the refrigerator for a minimum of 8 hours.
- In a medium bowl, combine the strained yogurt, agave, vanilla, peanut butter, and salt. Freeze mixture in an ice cream machine based on the manufacturer's instructions. In the final 5 minutes of freezing, add the chopped peanuts. For a soft-serve consistency, serve immediately after freezing. For a firmer consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least 4 hours.
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