Effortless raspberry iced mousse

• quark 2 x 250g

  (low-fat cream cheese)

• icing sugar↗50g 50g
• lemon juice
• frozen raspberries 250g

Step-by-step instructions

1. 1

   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 (you can do this an hour or two ahead).

2. 2

   Gently stir in raspberries until they begin to break up and mixture is streaked pink; taste and add a little more lemon juice if liked. Spoon into glasses and serve.