Effortless raspberry iced mousse
- Lesley Waters
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Serves 4
Easy
Prep: 5 mins
A star rating of 4.1 out of 5.44 ratingsRate
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Use raspberries straight from the freezer for a mousse that will unfreeze your tastebuds
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal158
-
fat0g
-
saturates0g
-
carbs21g
-
sugars13g
-
fibre2g
-
protein19g
-
salt0.17g
low
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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.
Recipe from Good Food magazine, February 2002
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A star rating of 4.1 out of 5.44 ratings
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