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Chocolate & cherry mousses


Serves 6

Ready in about 30 minutes, plus chilling

1 sheet of leaf gelatine

100ml skimmed milk

2 level tbsp cocoa powder, plus ¼ tsp to dust

3 level tbsp sweetener

3 x 175g pots Müllerlight Cherry yogurt, reserving 6 tsp to serve

200g fresh cherries, pitted, plus 6 whole cherries with stalks, to serve

6 tsp plain quark, to serve

1 Soak the gelatine in a bowl of cold water for 10-12 minutes, or until softened.

2 Place the milk, 2 level tbsp cocoa powder and the sweetener in a small saucepan and whisk until smooth. Place over a medium heat and whisk for 4-5 minutes, or until simmering. Remove from the heat.

3 Squeeze out the water from the gelatine and add the gelatine to the cocoa mixture. Stir until dissolved, then leave to cool. Put the yogurt and the cooled cocoa mixture in a food processor and whizz until smooth.

4 Divide the cherries between 6 individual glass dishes or ramekins. Divide the yogurt mixture evenly between the dishes and chill for 4-6 hours, or until just set.

5 To serve, dollop 1 tsp of the reserved cherry yogurt on each mousse and top with 1 tsp quark and a cherry. Divide the cocoa powder in a light dusting over each.

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August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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