- 2 (8 ounce) containers plain yogurt
- 1/4 cup confectioners' sugar
- 1 tablespoon green tea powder (matcha)
- 1/8 teaspoon xanthan gum
- 1 pinch kosher salt
- 3/4 cup heavy cream, divided
- 2 ounces cream cheese at room temperature
- Place a fine-mesh strainer over a large bowl and pour yogurt into strainer. Cover with plastic wrap and place in the refrigerator 8 hours to overnight or up to 24 hours.
- Combine confectioners ' sugar, matcha powder, xanthan gum, and salt in a small bowl.
- Beat 1/2 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Set aside. Beat cream cheese and remaining 1/4 cup cream in a standing mixer just until soft. Add strained yogurt and mix well. Mix in confectioners' sugar mixture. Whisk well to incorporate air. Fold in whipped cream until no lumps are left.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until semi-frozen, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
05/15/2019
recipepes.com
zube's matcha fro-yo, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
