Breakfast: Yogurt and Matcha Swirl

By SharonE

Finding ways to use up my matcha powder. This recipe is from epicurious.

Ingredients

• 1 ripe mango, peeled, pitted, cut into small cubes (or other fruit)
• 4 teaspoons sugar, divided
• 3 1/2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
• 1 1/2 cups low-fat (non-fat works too) Greek-style yogurt
• 1 teaspoon matcha powder

Preparation

Step 1

Mix mango (fruit) with 2 teaspoons sugar. Let macerate for 30 minutes. Place white chocolate in a metal bowl set over a saucepan of simmering water and stir until melted. Remove from heat and whisk until smooth. Let cool slightly. Gradually whisk in yogurt. Divide mixture between 2 small bowls.
Whisk remaining 2 teaspoons sugar and matcha powder in another small bowl. Add 1 tablespoon hot water; whisk to form a thick paste. Add paste to 1 bowl with white chocolate-yogurt mixture; whisk to blend well.
Divide mango among 4 Old Fashioned glasses. Make a well in green yogurt mixture and pour white yogurt mixture into center. Fold once or twice, just enough to create swirls. Spoon over mango, dividing equally.

per serving: 234 calories, 9 grams fat, 33 grams carbohydrate