Effortless raspberry iced mousse

Recipe uploaded by

Lesley Waters

14 ratings

Recipe by Lesley Waters

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1. Tip the quark and sugar into a large bowl, squeeze in a few drops of lemon juice and beat with a wooden spoon until smooth and creamy (you can do this an hour or two ahead).
2. Gently stir in raspberries until they begin to break up and mixture is streaked pink; taste and add a little more lemon juice if liked. Spoon into glasses and serve.

Per serving

158 kcalories, protein 19g, carbohydrate 21g, fat 0 g, saturated fat 0g, fibre 2g, salt 0.17 g

'I was surprised that the raspberries could be used frozen; I served mine with oatmeal shortbread biscuits.'

Latest comments and suggestions

• paula

  08 December 2007

  paula rated and commented on this recipe

  

  I like to make this with 'pick your own' raspberries that I have frozen.

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• mrs dave

  15 January 2008

  mrs dave rated and commented on this recipe

  

  This was so simple to make and was absolutely delicious. I added some crushed ginger biscuits to add a bit more flavour and texture and crammed it full of raspberries. My housemates loved it and I would most definately make this again.

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• irene

  24 February 2008

  irene rated and commented on this recipe

  

  I made this as per recipe but I had some left after dinner party and put in fridge overnight. I preferred it the next day when the raspberries were softer. Next time I will prepare day before.

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• Alex

  04 March 2008

  Alex rated and commented on this recipe

  

  i love this and would love to see more quark recipes!

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• Rosalie

  09 April 2008

  Rosalie commented on this recipe

  Quark is not available here in the US - anyone know how I can alter the recipe to use a different base?

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• cheeky monkeys

  22 April 2008

  cheeky monkeys rated and commented on this recipe

  

  FAB....so easy... Home from work and girlies round for supper...the only time there was no chatter apart from the ummmm's.....and is there any more ! Will be a firm fave...also good for think pink month (breast cancer awareness...october)

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• Stellabgh

  13 May 2008

  Stellabgh rated and commented on this recipe

  

  Excellent, will definitely make it again but I let the raspberries thaw as I don't fancy icey ones. Might add a touch more icing sugar next time. First time I ever used Quark and will search for more recipes with it.

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• steph

  12 June 2008

  steph rated and commented on this recipe

  

  This dessert is my kind of thing but I wasn't fond of the quark. I used fresh raspberries and added choc chip cookies which was all nice - maybe I would try again using low fat greek yoghurt??

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• Ruth

  25 November 2008

  Ruth rated and commented on this recipe

  

  I have used quark before in a cheesecake and that worked really well, so i was interested to try this. It was really nice and very simple, I used sweetener instead of sugar and it worked fine. Also added a splash of amaretto liqueur as a treat! delicious!

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• emilyt

  09 December 2008

  emilyt commented on this recipe

  lovely! I put in extra rasberrys at the bottom and toasted some almonds on top. YUM

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• Evi

  17 January 2009

  Evi commented on this recipe

  Excellent...and minimal effort required. Will try adding ginger biscuits and toasted almonds next time!

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• susan

  19 February 2009

  susan commented on this recipe

  I made this with Philadelphia and extra lemon juice and served it in teacups with a ginger biscuit on the side - simple and very tasty.

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• nancy

  15 April 2009

  nancy rated this recipe

  

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• peacock

  16 April 2009

  peacock rated and commented on this recipe

  

  I didn't like this dish at all. I don't think Quark is for me. I'll never make this again. Everyone else liked it though and ate every last bit..

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• buttons

  25 May 2009

  buttons rated and commented on this recipe

  

  I made this for myself last night and I thought it was delicious. It made a nice change not to have a heavy dessert. It was light and sweet and the crunch of the frozen raspberries made it extra special!

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• Marian

  28 June 2009

  Marian rated and commented on this recipe

  

  I made this one a couple of weeks ago for friends. Everyone loved it. A good recipe and looked good too.

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• HellsBells

  23 July 2009

  HellsBells rated and commented on this recipe

  

  Absolutely Gorgeous!! Perfect pud for a last minute supper, made it for 2 but only halved the Quark. I had a taste before putting it in the glasses, and nearly nearly cried when i dropped the glass meaning we had to share one glass between two people. Will definately make again

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• Ann

  11 August 2009

  Ann rated and commented on this recipe

  

  very nice it was to

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• Ann

  14 August 2009

  Ann commented on this recipe

  I did not like it at all. My husband does not like sweet things and pudding.......But he like this one......I would have throught cream would have been better...??????

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• libi'z gowjushhh!

  18 November 2009

  libi'z gowjushhh! commented on this recipe

  don't u think aston and marvin 4rm jls are dead dead sexii. i wanna eat them hus got a recipe 4 J L S

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Ingredients

• 2 x 250g tubs Quark (low-fat cream cheese)
• 50g icing sugar
• squeeze or two of lemon juice
• 250g pack of frozen raspberries

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Ingredients

• 2 x 250g tubs Quark (low-fat cream cheese)
• 50g icing sugar
• squeeze or two of lemon juice
• 250g pack of frozen raspberries

Per serving

158 kcalories, protein 19g, carbohydrate 21g, fat 0 g, saturated fat 0g, fibre 2g, salt 0.17 g

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