1. Preheat the oven to 350°F. Lightly spray 4 cups of a standard 12-cup muffin pan or 4 cavities of an 8-cavity mini loaf pan with cooking spray.
2. In a small bowl, stir together the flour, matcha powder, baking powder, and baking soda. Set aside.
3. In a medium bowl, whisk together the yogurt, egg, egg white, applesauce, sugar, and vanilla. Stir the flour mixture into the yogurt mixture until well combined and smooth. Spoon 1/4 cup batter into each of the 4 cups or cavities of the pan.
4. Bake for 14 minutes, or until a wooden toothpick inserted in the center of a cake comes out clean. Remove the pan from the oven. Let stand for 5 minutes. Turn out the cakes. Transfer to a cooling rack. Let cool for 30 minutes.
5. Meanwhile, in a microwaveable bowl, microwave the ricotta cheese and cream cheese on 100 percent power (high) for 15 seconds. Transfer the mixture to a food processor or blender. Process for 30 seconds, or until creamy. Add the sweetener and matcha powder. Pulse until well combined, scraping down the sides as needed. Refrigerate, covered, for 30 minutes, or until completely cooled.
6. Spread 2 tablespoons of frosting over each cake. Top each with the strawberries.

Dietary Exchanges: 1½ other carbohydrate, 1 lean meat

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