Matcha Cream

From EatingWell: 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.

READER'S COMMENT:

"This is a great recipe. "

3/4 cup

Active Time: 10 minutes

Total Time: 2 hours 10 minutes (including 2 hours to drain yogurt)

Nutrition Profile

High calcium | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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)

Try this recipe with:

Green Tea-Poached Pears with Matcha Cream

Preparation

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.

Tips & Notes

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

Nutrition

Per tablespoon: 37 calories; 25 g fat ( 16 g sat , 1 g mono ); 94 mg cholesterol; 42 g carbohydrates; 13 g protein; 0 g fiber; 184 mg sodium; 581 mg potassium.

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

Exchanges: 2 low-fat milk, 1/2 other carbohydrate, 4 1/2 fat

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