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.

Victoria Abbott Riccardi
Source: EatingWell Magazine, Winter 2003


Recipe Summary

2 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition Facts

440 calories; protein 13.3g 27% DV; carbohydrates 41.7g 14% DV; dietary fiberg; sugars 41.6g; fat 25.3g 39% DV; saturated fat 15.8g 79% DV; cholesterol 94.4mg 32% DV; vitamin a iu 987.3IU 20% DV; vitamin c 2.3mg 4% DV; folate 29.4mcg 7% DV; calcium 458mg 46% DV; iron 0.2mg 1% DV; magnesium 43.4mg 16% DV; potassium 581.7mg 16% DV; sodium 184.6mg 7% DV; thiamin 0.1mg 12% DV.

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This is a great recipe. Read More