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Creamy sauce... Confused?

#1
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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~*~Louisa~*~

bye bye baby tummy
#2
I would use quark or add yogurt towards the end of cooking and warm on a very low heat
 
#4
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
Thanks, that was my next question lol... do you also do jedi mind tricks on the side moroda
 


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