Creamy sauce... Confused?

Discussion in 'Slimming World Recipes' started by fairy3853, 17 June 2011 Social URL.

  1. fairy3853

    fairy3853 Full Member

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    I guys, need to pick your brains please people...

    Iv seen a lovely recipe on hear for a chicken and roast veg lezagnia which I plan on making but im wanting to make the veg layer a creamy tomato one. I had something similar as a pub lunch once and it was lovely.

    So jsut wondering what I put in my tomatoes to make it creamy and syn free. Would I use quark or zero fat yogurt? would the yogurt split/curdle...

    Any advice would be much appreciated. Oh and would like to use one of these two if possible as I have them in the fridge, dont fancy going out n buying fromage frais
     
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  3. ~*~Louisa~*~

    ~*~Louisa~*~ bye bye baby tummy

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    I would use quark or add yogurt towards the end of cooking and warm on a very low heat
     
  4. Funky_Munky

    Funky_Munky Put the kettle on

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    I put philli in with passata for a nice creamy tomato sauce. Also has a bit more flavour to it.
     
  5. fairy3853

    fairy3853 Full Member

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    Thanks guys, think ill give the quark a try. If Philly works, I guess Quark will. Not realy bothered about the flavour as it will be added to a tomato sauce any way with loads of herby flavoured goodness
     
  6. Moroda

    Moroda Full Member

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    Fat free yoghurt tends to do the trick for lasagnes etc :)
     
  7. fairy3853

    fairy3853 Full Member

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    Thanks, that was my next question lol... do you also do jedi mind tricks on the side moroda
     
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