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The KILIG Kitchen · Low Sugar
Matcha Pistachio Yogurt Cream
Vegetarian
Ingredients
- Greek yogurt - 120g
- Whole milk - 50g
- Pistachio paste - 20g
- Matcha powder - 3g
- Sugar - 12g
- Milk powder - 8g
Method
- STEP 1 – DISSOLVE MATCHA:
- Warm 10ml milk.
- Add matcha powder and whisk until smooth.
- STEP 2 – BUILD BASE:
- Blend Greek yogurt, remaining milk, pistachio paste, sugar, milk powder and the matcha mixture.
- Blend until silky.
- STEP 3 – FREEZE:
- Freeze for 24 hours.
- STEP 4 – MACHINE PROCESSING:
- Process on Soft Serve Mode.
- If dry, add 15ml milk and respin.
Chef's Notes
Use culinary-grade matcha and keep it modest — bitterness stands out in low-sugar recipes.
Serving Suggestions
Finish with: Pistachio dust, Matcha sprinkle, Crushed pistachios.