If I have visitors I sprinkle a little flaked chocolate on the top of the mousse to make it look and taste really luxurious.

Ingredients (serves 4-6)

1 sachet gelatine

4 tablespoons cold water

250 g. tub quark

2 raspberry and cranberry Muller Light yoghurts

4 tablespoons sweetener

228 g. fresh or frozen raspberries (reserve some for decoration)

Method

Dissolve gelatine in the water.

Whisk together the quark, Muller light yoghurts and the sweetener. (The more you whisk the lighter the mousse.)

Add the raspberries and whisk again.

Add the dissolved gelatine and whisk again.

Pour into individual glasses or a large serving bowl and leave in the ‘fridge for at least two hours.

Decorate with reserved raspberries and serve.

Note: 

Try making different flavoured mousse using

228 g. fresh strawberries and 2 Muller Light Strawberry yoghurts.

228 g. peeled and chopped fresh peaches and 2 Muller Light peach yoghurts.

The drained fruit from a small tin of blackcurrants( in fruit juice) and 2 Muller Light blackcurrant yoghurts

The drained fruit from a small tin of apricots (in fruit juice) and 2 Muller Light apricot yoghurts