(at time of publication)
- 200g quarg
- 125g lite cream cheese
- 3 teaspoons gelatine
- 3 tablespoons hot water
- 1 cup berries, frozen or fresh
- 2 tablespoons castor sugar
1 Dissolve the gelatine in the hot water and stir. Set aside.
2 Put the berries in a blender and purée until smooth. If you like, strain out any seeds by passing through a sieve (this is optional).
3 Combine the berry purée, sugar, cream cheese and quarg in the blender, add the cooled gelatine and whiz until smooth and creamy. Pour into individual glasses or cups and refrigerate until needed. Garnish with fresh berries and mint.
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