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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.
- By: Victoria Abbott Riccardi EatingWell Recipe Contributor
Ingredients 12 servings
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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 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)
Preparation
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Active
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Ready In
- 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.
- 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.
- 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
By: EatingWell User
This is a great recipe.
