Effortless raspberry iced mousse

Recipe uploaded by

Lesley Waters

7 ratings

Recipe by Lesley Waters

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alex

  04 March 2008

  Alex rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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??

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1281/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.