Mom’s Yoghurt Pudding – Low Fat

Ingredients: 3⁄4 cup fat free Greek yogurt (I love Make Your Own Greek Yoghurt) 1 tablespoon unsweetened cocoa powder 2 (1 g) packetsvanilla flavoured stevia (or 4-5 drops vanilla stevia liquid) 4 tablespoons all-fruit jam (ideally homemade or low sugar, my favourite is homemade fig-strawberry) Instructions: Mix together all the ingredients in a bowl. If desired, top with fresh fruit and enjoy! Read More

Vanilla Matcha Banana Bread Bars – Low Fat

Ingredients: * 1 scoop of vanilla tera’s whey protein (30 g) * 2 tablespoon coconut flour * 1 tbsp matcha green tea powder * 1 very ripe banana (about 112 gram) * 1/4 cup unsweetened non dairy milk * 3 tablespoon liquid egg white * 1/2 teaspoon of cinnamon * 1/2 teaspoon of baking powder * 1/2 teaspoon of vanilla bean powder Instructions: Preheat oven to 350. Mash the banana. Whisk together wet and dry ingredients. Stir in mashed banana. Pour into a well-sprayed loaf pan. Bake at 350 F for about 18 minutes. Let the bread cool. Remove from the loaf pan, slice into 6 equal bar pieces, and serve. Read Moremore recipes at

Excellent Peach Matcha Milkshake recipes – Low Fat

Ingredients: 1 cup plain kefir >> EASY recipe for: Homemade Kefir 1 peach 1 teaspoon matcha green tea powder 1/2 cup protein powder >> Preferably my 3-ingredient Homemade Protein Powder 1-3 teaspoons honey 1/8-1/4 teaspoon almond extract Optional: For green color, add a handful of spinach and 1/2 avocado Optional: For green color, add a handful of spinach and 1/2 avocado Instructions: Place all ingredients in a blender with 4 ice cubes and blend until smooth. Read Moremore recipes at > Preferably my 3-ingredient Homemade Protein Powder” />

Matcha Black Sesame Nougat Chews – Low Fat

Ingredients: * 2 egg white * 1 cup (219g) sugar, plus 2 teaspoon, divided (preferably cane sugar) * 1/2 cup (160g) honey * 1/2 cup water * 3 tablespoon (73g) brown rice syrup * 1/4 teaspoon salt * 1 teaspoon vanilla extract * 1/4 cup matcha powder, sifted (i use encha culinary grade pure Instructions: Very lightly oil the bottom of a loaf pan and wipe it out. Line the pan with parchment or wax paper (on bottom and all sides) and very lightly oil the parchment paper, wiping it out with a paper towel. Combine 1 cup sugar with honey, brown rice syrup, water and salt in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 4 minutes. Attach a candy thermometer to the side of the pan. Reduce heat to medium low and continue to cook, without stirring, until mixture reaches 300°F. Meanwhile, put egg whites into the bowl of a stand mixer fitted with the whisk attachment. When the sugar reaches 275°F, begin beating the egg whites on medium speed until soft peaks form. Slowly add remaining 2 teaspoons sugar and beat until stiff (however not dry) glossy peaks form. When sugar reaches 300°F, increase the speed on the mixer and pour in just a little bit of the syrup aiming to pour down the side of the bowl so it doesn’t hit the whisk and splash around. In a steady stream, slowly pour the remaining syrup it into the whipping egg whites, again aiming for the space between the whisk and the side of the bowl, letting some stream down the side of the bowl into the egg whites. Continue mixing until the nougat has thickened and the bowl is mostly cool to the touch (except for the bottom which will still be warm), 10-15 minutes. Reduce speed to medium-low and beat in the vanilla extract. Reduce speed to low and slowly beat in matcha powder, 1 tablespoon at a time. Mix in all however 3 tablespoons black sesame seeds. Working quickly, scrape the mixture into the prepared pan with a flexible rubber spatula. If needed, press a second lightly oiled piece of parchment paper on top and press firmly to create an even surface. Sprinkle 1.5 tablespoons of black sesame seeds over the top and gently press them into the nougat. Let cool for 2 hours before removing from pan. Remove from pan and flip it over so the black sesame seeds face down. Gently press remaining 1.5 tablespoons of black sesame seeds into the other side of the nougat. Cut into bite-sized pieces, dipping the knife in hot water and wiping it off before every cut. Wrap every candy in parchment or wax paper and store for up to 2 weeks. Note: In these pictures, I cut them into larger pieces, however when I made a batch for gifts, I cut them into pieces almost half the size. Read Moremore recipes at

Creepy Eyeball Martini ( Lychee Matcha and – Low Fat

Creepy Eyeball Martini (Lychee, Matcha and Blood Orange Martini) Makes 2 martinis Ingredients: * 2 ounce solerno blood orange liqueur * 1 ounce green tea simple syrup** for the simple syrup: * 6 oz water * 6 oz cup sugar * 1 green tea bag (i used double green matcha tea Instructions: Bring water to a boil and pour into glass measuring cup. Let sit for one minute then add the green tea bag. Let steep 3 minutes. Remove the bag and add in the sugar, stir until dissolved then chill completely before using. This makes more than the drink calls for, store the remaining simply syrup in an airtight container in the refrigerator. Use it to sweeten other cocktails or even just a cup of green tea. Fill a cocktail shaker with ice, add in all the cocktail ingredients, shake well and divide between two martini glasses. Take a couple of the lychee fruits and put blueberries in them to make the “eyeballs” either sink a couple into the drinks or skewer and rest on top. Serve drinks chilled. Read Moremore recipes at

Matcha Mochi Cake with Red Beans recipes – Low Fat

Ingredients: 1 cup sweetened red bean paste 1 cup sweet rice flour (Mochiko) 1 tsp. Yuve Matcha green tea 1 cup water 1/4 cup sugar Instructions: Wrap red bean paste in aluminum foil and place in the freezer for about 3h. Mix Mochiko and Matcha properly, then stir in water and sugar. Place the mixture in a microwave-safe bowl. Cook the “dough” for 3,5 min, then stir it and cook again for 20 seconds. While cooking, take out red bean paste and make equal balls out of it. Set aside. While the “dough” is hot, roll small mocha balls. Then flatten the mocha balls and put 1 ball of red paste in the center. Gently cover red beans balls with the mocha dough. Sprinkle with additional Matcha powder to prevent stickiness. Garnish with fruits or nuts. Place Matcha Mochi cake on the plate in the fridge to cool off. Read Moremore recipes at

Raw Matcha Smoothie Cake recipes – Low Fat

Ingredients: A handful of fresh spinach 2 mangos 1/2 banana 1 cup almond milk 2cm fresh ginger 1 tsp. Yuve Matcha green tea 1 tbsp. vegan honey 3 tsp. lemon juice ½ tsp. vanilla extract 1-cup water 2/3 tsp. agar agar Instructions: Combine all the ingredients (beside water and agar agar) in a food processor and blend until smooth creamy texture. Adjust the flavor by adding more ingredients if needed and set on the side. Add the water with the agar agar to low heat and stir with a whisk until it begins to thicken. Remove from the heat and continue stirring for 30seconds. Combine it with a smoothie mix in a bowl or in a deep pan. Then place it in the fridge to thicken for 30min. Take the smoothie cake out of the bowl and cut into pieces. Garnish with fruits or nuts of your choice. Read Moremore recipes at

Healthy 2-Ingredient Matcha Ice Cream recipes – Low Fat

This 2-serving, 2-ingredient Matcha Green Tea Ice Cream is the excellent healthy treat. Add a touch of agave syrup if you like your desserts super sweet! Ingredients: 2 ripe bananas, chopped into 1-inch pieces and frozen 1 teaspoon matcha green tea powder Optional: 1/2 – 1 tablespoon agave syrup Instructions: Remove the bananas from the freezer and let them thaw 5 minutes to soften them. Place the bananas and matcha green tea (and agave, if using) in a blender and process until smooth and creamy. You might need to scrape down the sides with a spoon to get everything to blend. Serve immediately. Read Moremore recipes at

Matcha Green Tea Smoothie recipes – Low Fat

Go green with this mighty Matcha Green Tea Smoothie made with frozen mango, peaches, kale, orange juice, kefir, and matcha green tea powder. It’s antioxidant rich, smooth and creamy and makes a terrific breakfast or snack! Ingredients: ½ cup plain kefir 1 cup Florida’s Natural Orange Juice 1 teaspoon Matcha Green Tea Powder 1 ½ cup frozen Cascadian Farm Natural Mango Chunks 1 cup frozen Cascadian Farm Natural Sliced Peaches 1 cup packed kale leaves Instructions: Place kefir, orange juice, matcha powder, mango, peaches, and kale into the blender. Blend until smooth and creamy. Serve immediately. Read Moremore recipes at