These look great in their jars but are incredibly easy to make and serve to guests. They make a light and fruity finish to a meal.

Serves: 4

Preparation time: 5 minutes

Freezing time: 2 hours

You’ll need:

500g Quark

200g 0% fat vanilla yoghurt

8tbsp Streamline blackcurrant jam

150g raspberries

150g blueberries

4 empty Streamline jam jars

What to do:

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 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 2 hours. Take out of the freezer and serve immediately.

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