This matcha frozen yogurt recipe is a no-sugar and nonfat substitute for green tea ice cream.
In a medium-sized mixing bowl, mix the Splenda® and matcha powder together.
Stir in the Greek yogurt.
If you're preparing the frozen yogurt in an ice cream maker, stir in up to 3 tablespoons of skim milk so that the mixture is thin enough to use with your ice cream maker, and prepare according to your ice cream maker's directions.
If you're preparing the frozen yogurt in a high-performance blender, freeze the yogurt mixture in ice cube trays. Once the mixture is frozen, blend the cubes in your blender adding milk as necessary.
Eat the frozen yogurt right away for a soft-serve texture, or let it firm up in the freezer for 1 or 2 hours.
When the frozen yogurt comes out of the ice cream maker, it's the consistency of soft serve. Put it in the freezer for a couple of hours to firm it up enough to scoop. If you leave it in the freezer too long, you may need to let it soften at room temperature before you can scoop it.