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Matcha Cream

Winter 2003

Your rating: None Average: 5 (2 votes)

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.



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Matcha Cream Recipe

Makes: 3/4 cup

Active Time:

Total Time:

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)

Preparation

  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.

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



More From EatingWell

Recipe Categories

Health & Diet Considerations
Gluten free
High calcium
High potassium
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Brunch
Dessert
Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
Asian
Japanese
Ease of Preparation
Easy
Total Time
15 minutes or less
Publication
Winter 2003

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