I love a good mousse for dessert. This one is made with quark to lower the fat slightly and sugar has been swapped to sweetener but that certainly doesn't alter the taste, tangy raspberries with a cheesecake inspired texture from the quark (you could use philadelphia if you preferred)
This recipe is...
250g quark (or light philadelphia if preferred)
2tbsp stevia granulated sweetener
100ml double creamPreparation Time:
5 MinsCooking Time:
10 MinsThis recipe makes 4 servings
This recipe is free from...
1. Crush the raspberries with a fork, we don't want them pureed, we still want some chunks in there.
2. In a bowl mix the quark and sweetener then gently mix in the raspberries.
3. In another bowl whisk the double cream until stiff, pour into the quark mix and fold in until everything is well combined. Split into 4 dishes and chill in the fridge until ready to serve.
Nutritional info per serving