Iced Blackcurrant Mousse
Serves: 4
Cost Cutting Freezes Well Gluten Free Quick Make
These prep in five minutes, then freeze for two hours, leaving you plenty of time to get on with the rest of your meal
Ingredients:
500g quark200g 0% fat vanilla yoghurt
8 tbsp Streamline blackcurrant jam
150g raspberries
150g blueberries
You’ll also need:
4 empty Streamline jam jars
method:
- In a mixing bowl, whisk together the quark and yoghurt, then add two tablespoons of the blackcurrant jam. Swirl the remaining jam through to create a marbled effect.
- Carefully spoon the mousse into the Streamline jars and top with raspberries and blueberries. Screw the lids back onto the jars and stand upright in the freezer for two hours. Take out of the freezer and serve immediately.
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