Matcha Cream

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Matcha Cream

Matcha Cream

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.

Serves 12

Prep Time 10 min

Total Time 130 min.


  • 1 cup (8 oun 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)

Cooking Directions

Step 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.

Step 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.