Matcha Cream

Matcha Cream

1 Review
From: EatingWell Magazine, Winter 2003

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 cup (8 ounces) low-fat or nonfat vanilla yogurt
  • ¼ cup whipping cream
  • 2½ teaspoons confectioners' sugar
  • 2 teaspoons matcha dissolved in 1 tablespoon very hot water, (optional)


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  1. Line a sieve or colander with cheesecloth and set over a bowl, leaving at least ½ 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.
  2. 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 information

  • Serving size: 1 tablespoon
  • Per serving: 440 calories; 25 g fat(16 g sat); 0 g fiber; 42 g carbohydrates; 13 g protein; 29 mcg folate; 94 mg cholesterol; 42 g sugars; 987 IU vitamin A; 2 mg vitamin C; 458 mg calcium; 0 mg iron; 185 mg sodium; 582 mg potassium
  • Nutrition Bonus: Calcium (46% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 low-fat milk, ½ other carbohydrate, 4½ fat

Reviews 1

July 19, 2010
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By: EatingWell User
This is a great recipe.
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