Iced blackcurrant mousse
Fast and easy, this iced blackcurrant mousse recipe is a light and fruity alternative to ice cream.
Individual portions make them perfect for guests – serve them up at your next dinner party or make them as an afternoon treat for your grandchildren.
Serves: 4 Prep time: 5 minutes Freezing time: 2 hours
- 500g Quark
- 200g 0% fat vanilla yoghurt
- 8tbsp Streamline blackcurrant jam
- 150g raspberries
- 150g blueberries
4 empty mason or jam jars
- In a mixing bowl, whisk together the Quark and yoghurt, then add 2 tablespoons of the blackcurrant jam. Swirl the remaining jam through to create a marbled effect.
- Carefully spoon the mousse into the jars and top with raspberries and blueberries. Screw the lids back onto the jars and stand upright in the freezer for 2 hours. Take out of the freezer and serve immediately.
Recipe courtesy of: www.streamlinefoods.co.uk
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