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.

Makes 3/4 cup

ACTIVE TIME: 10 minutes

TOTAL TIME: 2 hours 10 minutes (including 2 hours to drain yogurt)

EASE OF PREPARATION: Easy

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)

1. 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.
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.

NUTRITION INFORMATION: Per tablespoon: 37 calories; 2 g total fat (1 g sat, 1 g mono); 8 mg cholesterol; 4 g carbohydrate; 1 g protein; 0 g fiber; 15 mg sodium; 581 mg potassium.


Nutrition Bonus: Calcium (45% daily value), Vitamin A (20% dv), Selenium (18 dv), Potassium (17% dv).

0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.