Recipe Image

Matcha Cream

  • 10 m
  • 2 h 10 m
Victoria Abbott Riccardi
“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.”


    • 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)


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 12/14/2019