For the filling

2 x 250g tubs lactose free cream cheese

50g icing sugar

squeeze or two of lemon juice

250g pack of frozen raspberries


Tip the lactose free cream cheese and sugar into a food processor, squeeze in a few drops of lemon juice and pulse until smooth and creamy.

Gently add frozen raspberries until they are mixed through; taste and add a little more lemon juice if liked. Spoon into glasses and serve.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Instant iced raspberry mousseContentsIBS  FODMAP Home