Peanut Butter Frozen Yogurt



1. Line a strainer or a colander with cheesecloth and fill with soy yogurt. Wrap the edges of the cheesecloth over the yogurt until fully covered and place the strainer or colander over a pot deep enough to catch the liquid. Prevent the yogurt from sitting in the moisture. Cover pot with plastic wrap and let it sit in the refrigerator for a minimum of 8 hours.

2. In a medium bowl, combine the strained yogurt, date paste, 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 a standard ice cream, pack into an airtight container and let it chill in the freezer for at least 4 hours.

Serves 4-6