Blackcurrant iced mousse
500g reduced-fat cream cheese (we used Philadelphia Extra-light cream cheese spread)
75g icing sugar
1/2 lemon, juice
250g frozen blackcurrants
Total fat 4g
Saturated fat 3g
Dietary fibre 2g
1 Place soft cheese and icing sugar in a large bowl with lemon juice and beat until creamy.
2 Gently stir in blackcurrants until they begin to break down and mixture begins to streak pink. Spoon into small ramekins and serve immediately.
Make it gluten free: Check icing sugar is gluten free.
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