The BBC Good Food logo
Effortless raspberry iced mousse

Effortless raspberry iced mousse

By
A star rating of 4.2 out of 5.39 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

Use raspberries straight from the freezer for a mousse that will unfreeze your tastebuds

Nutrition: per serving
HighlightNutrientUnit
kcal158
fat0g
saturates0g
carbs21g
sugars13g
fibre2g
protein19g
low insalt0.17g
Advertisement

Ingredients

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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, February 2002

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.39 ratings
Advertisement
Advertisement
Advertisement

Sponsored content