Iced Streamline Blackcurrant Mousse..

Happy Saturday.

Treat anyone?

Sharing another yummy recipe today that looks great in your old jam jars. A perfect recycle idea for you old jars, just clean them out and re-use!!

Iced Streamline Blackcurrant Mousse.

How To Make Iced Streamline Blackcurrant Mousse:

Prep Time: 5 Minutes
Serves: 4
Skill Level: Easy


  • 500g Quark
  • 200g 0% Fat Vanilla Yoghurt
  • 8 tbsp Streamline blackcurrant jam
  • 150g Raspberries
  • 150g Blueberries
  • 4 empty Streamline Jars

How To Make:

  1. In a mixing bowl, whisk together the Quark and yoghurt, then add 2 tablespoons of the blackcurrant jam.
  2. Swirl the remaining jam through to create a marbled effect.
  3. Carefully spoon the mousse into the Streamline jars and top with raspberries and blueberries.
  4. Screw the lids back onto the jars and stand upright in the freezer for 2 hours. 
  5. Take out the freezer and serve immediately.

*Recipe and recipe photography by Streamline jams and marmalades* They are available in Tesco, Ocado, Asda and Morrisons with a RRP of £1.45 for a 340g jar.

The range of flavours include: strawberry, blackcurrant, apricot, black cherry, seedless raspberry, thin cut orange, thick cut orange and diced cut orange.

*No Payment was received*

What do you think of this Iced Streamline Blackcurrant Mousse recipe?

Fancy trying it?

Do you like to recycle old jars to serve your food or smoothies in?

You might also like:

How To Make BerryWorld Overnight Oats with Raspberry Chia Jam:

Are you looking for a new breakfast recipe to try out?

Fancy trying this BerryWorld Overnight Oats with Raspberry Chia Jam recipe out?

Make these overnight oats to have for breakfast in the morning. Use a kilner jar if you want them to be easily transportable.

How To Make BerryWorld Overnight Oats with Raspberry Chia Jam.

How To Make Berry Yoghurt Crisp:

If you like the café style fruit pots you’ll love this simple breakfast dish – a crunchy oat and nut topping sprinkled over fresh berries and natural yoghurt.

Much healthier than shop bought versions which are often loaded with sugar.

How To Make Berry Yoghurt Crisp.

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

Find me on: Web | Twitter | Facebook



  1. Dionne Baldwin
    10th July 2016 / 6:03 pm

    I love berry season. 🙂 Old jam jars are awesome too. I just can't seem to throw them away! These would make such a great breakfast for friends.

    • 14th July 2016 / 6:12 pm

      Thanks Dionne. I have 4 jars on the side now! I am thinking of what to make in them next 🙂

  2. Courtney
    11th July 2016 / 10:32 pm

    This looks super delicious– and gorgeous, too!

    • Clairejustine oxox
      14th July 2016 / 6:13 pm

      Thanks for the comment Courtney 🙂

  3. Lisa Barry
    12th July 2016 / 5:50 am

    Wow it's 6.45am and those pictures have made me hungry for desert lol I love pavlova one of my favourites but I must confess I have never made it before. Feeling inspired 🙂 shame the husband is diabetic! I may have to cook it in secret lol

    • Clairejustine oxox
      14th July 2016 / 6:13 pm

      Thanks for stopping by Lisa 🙂

  4. Julie's Lifestyle
    13th July 2016 / 2:59 pm

    Thanks Claire for sharing this with us at Cooking and Crafting with J & J. 🙂

    • Clairejustine oxox
      14th July 2016 / 6:14 pm

      Thanks for stopping by Julie 🙂

  5. Jess
    14th July 2016 / 6:47 pm

    Oh man…what a neat summer dessert!I would love for you to share this with my Facebook Group for recipes, crafts, and tips. Thanks for joining Cooking and Crafting with J & J!

    • Clairejustine oxox
      22nd July 2016 / 6:45 pm

      Thanks for stopping by Jess 🙂

  6. Jocelyn @ Hip Mama's Place
    18th July 2016 / 12:52 am

    I love berries around this time of year! This recipe is perfect and I love how the colors blend together gorgeously!

    • Clairejustine oxox
      22nd July 2016 / 6:46 pm

      Thanks for the comment Jocelyn 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.