Using raspberries from the freezer makes this pudding a cinch to prepare, any time of year.
Takes 5 minutes • Serves 4
– 2 × 250g tubs Quark.
– 50g/2oz icing sugar.
– a squeeze or two of fresh lemon juice.
– 250g pack frozen raspberries.
Step 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, if you have time).
Step 2:Gently stir in the raspberries until they begin to break up and the mixture is streaked pink. Taste and add a little more lemon juice, if liked. Spoon into four glasses and serve.