Iced Streamline Blackcurrant Mousse

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.

500g Quark
200g 0% fat vanilla yoghurt
8tbsp Streamline blackcurrant jam
150g raspberries
150g blueberries
4 empty Streamline jam jars

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.