Recipe by Streamline
Ingredients - Serves 4
• 500g quark • 200g 0% fat vanilla yoghurt • 8tbsp blackcurrant jam • 150g raspberries • 150g blueberries • 4 empty jam jars
Method
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 an appetising marbled effect.
Carefully spoon the mousse into the jam 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.
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