Effortless raspberry iced mousse
Use raspberries straight from the freezer for a mousse that will unfreeze your tastebuds
- Prep:5 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 158
- fat 0g
- saturates 0g
- carbs 21g
- sugars 13g
- fibre 2g
- protein 19g
- salt 0.17g
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
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).
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.