Lemon mousse terrine sw

1. Make up the jelly with 1/4pint/142ml boiling water. Stir in the gelatine and leave to cool. When cool pour jelly mixture into a blender, add the lemon zest, Mullerlight yogurt, quark and sweetener and blitz until smooth.

2. In a large bowl whisk the egg white until stiff. Slowly fold in the jelly and yogurt mixture, pour into a non-stick loaf tin and chill overnight, or until set.

3. To make the crystallised lemon slivers, place the lemon zest in a pan with the sweetener and 4fl oz/113ml water. Bring to the boil and cook for 3-4 minutes, or until most of the water has evaporated. Remove the slivers and place on a baking sheet lined with baking parchment.

4. Remove the terrine by dipping the tin in hot water for 30 seconds and carefully turning out onto a serving platter. Decorate with the lemon slivers, slice and serve.