Lemon Mousse Terrine

Lemon Mousse Terrine - Serves 4

Ingredients
1 lemon
1 sachet sugar free lemon jelly
4tsp powdered gelatine
2 x 200g pots vanilla mullerlight yogurt
7oz/198g Quark
4-5tbsp artificial sweetener
1 large egg white
For crystallized lemon zest
2 lemons
1tbsp artificial sweetener

Method
1. Finely grate the lemon zest and make up the jelly with 0.25pt/142ml boiling water and stir in the gelatine.  When cool, pour the jelly mixture into a food processor with zest, yogurt, quark and sweetener. Blend until smooth.
2. Whisk the egg white until stiff in a large bowl and slowly fold in the jelly and yogurt mixture. Mix well and pour into a non-stick loaf tin.  Chill overnight or until set.
3. To make the crystallized lemon slivers, finely grate the lemon zest and place in a saucepan with the artificial sweetener and 4floz / 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 non-stick baking parchment.
4. Remove the terrine by dipping the tin into hot water for 30 seconds and carefully turning out onto a serving platter.  Garnish terrine with slivers and serve.