Effortless raspberry iced mousse
- Preparation and cooking time
- Serves 4
- 2 x 250g tubs quark (low-fat cream cheese)
- 50g icing sugar
- squeeze or two of lemon juice
- 250g pack of frozen raspberries
- STEP 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).
- STEP 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.