Effortless raspberry iced mousse
Serves 4
Easy
Prep:
Use raspberries straight from the freezer for a mousse that will unfreeze your tastebuds
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- 2 x 250g tubs quark(low-fat cream cheese)
- 50g icing sugar
- squeeze or two of lemon juice
- 250g pack of frozen raspberries
Nutrition: per serving
- kcal158
- fat0g
- saturates0g
- carbs21g
- sugars13g
- fibre2g
- protein19g
- salt0.17glow
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.
