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.
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.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
2 low-fat milk, 1/2 other carbohydrate, 4 1/2 fat
This is a great recipe.