Powdered green tea blended with sweet whipped cream is a popular parfait topping in Japan, particularly in Kyoto. Here the cream is lightened with low-fat yogurt cheese to make a pretty and delicious topping for poached pears and other desserts.
Active Time: 10 minutes |
Total Time: 2 hours 10 minutes (including 2 hours to drain yogurt)
1 cup (8 ounces) low-fat or nonfat vanilla yogurt
1/4 cup whipping cream
2 1/2 teaspoons confectioners' sugar
2 teaspoons matcha dissolved in 1 tablespoon very hot water, (optional)
Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2 inch clearance from the bottom. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt, cover and let drain in the refrigerator for at least 2 hours. Discard whey.
Whip cream in a small bowl until soft peaks form. Add sugar and continue whipping until firm peaks form. Fold in drained yogurt, along with matcha mixture, if using.
Per tablespoon :
25 g Fat;
16 g Sat;
1 g Mono;
94 mg Cholesterol;
42 g Carbohydrates;
13 g Protein;
0 g Fiber;
184 mg Sodium;
581 mg Potassium
Exchanges: 2 low-fat milk, 1/2 other carbohydrate, 4 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.