ICED RASPBERRY MOUSSE
Serves 4
Points per serving: 2½
2 x 250g tubs Quark (low fat cheese)
50g icing sugar
squeeze or two of lemon juice
250g pack frozen raspberries
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.
To serve: Gently stir in the raspberries until they begin to break up and the mixture is streaked pink, taste and add more lemon juice if required. Spoon into glasses and serve.
