Dessert: Yogurt & Matcha Swirl with Mango

Recipe by Meryl Rothstein Inspired by a recipe from chef Kaori Endo of Nanashi in Paris, this smart, easy dessert shows how well matcha plays with creamy yogurt and fruit.

Ingredients

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

Instructions

Mix mango 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.

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