MATCHA GREEN TEA FROZEN YOGURT
Serves 12
1⁄2 cup whole milk
3 tbsp. matcha powder
1 ⁄4 cup water
2⁄3 cup sugar
2 egg whites, at room temp.
2 cups plain Greek yogurt, cold
1 tsp. vanilla extract
1. In pan over medium heat, bring milk to a simmer. Add matcha; whisk to dissolve. Cool to room temp.
2. In pan over mediumhigh heat, bring water and sugar to a boil; cook 1 min. more.
3. With mixer on medium speed, beat egg whites to soft peaks. Reduce speed to low; slowly beat in warm sugar mixture until fully incorporated. Increase speed to high; beat 2 to 3 min. or until glossy.
4. In bowl, whisk yogurt, vanilla and matcha-infused milk. Fold in meringue.
5. Pour yogurt mixture into ice cream maker; freeze according to manufacturer’s directions. Or pour mixture into baking dish and freeze 2 to 3 hrs., stirring every 20 min. or so until base is thick and mostly frozen. Transfer to freezersafe container; freeze 2 to 3 hrs. or until completely set.
PER SERVING: 93 cal, 2g protein, 16g carbs, 0g fiber, 15g sugar, 3g fat