help - Quark Disaster

Discussion in 'Slimming World Recipes' started by SparklePrincess76, 7 June 2010 Social URL.

  1. SparklePrincess76

    SparklePrincess76 Member

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    Hi

    I tried to make a creamy mushroom & Bacon sauce at the weekend using Quark.

    It was a disaster - it separated and turned all lumpy.

    Any advice on how to stop this happening - up to that point it looked v tasty.

    had to start all over again and make SW chips, beans and a HE helping of cheese!

    Any advice (or alternatives to Quark) greatly appreciated
     
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  3. moomintrolljen

    moomintrolljen Will be thin god dammit!!

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    I find that philadelphia extra light melts really well for sauces x
     
  4. SparklePrincess76

    SparklePrincess76 Member

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    hi

    Thanks for that.

    I was looking for a no syn alternative as the Philly would have too many in it with the quantity used.

    Anyone any ideas?
     
  5. BritMumInCanada

    BritMumInCanada Gold Member

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    did you add it straight from the fridge?

    As adding it cold straight from the fridge will cause it to seperate. I normally take mine out of the fridge I could bit before and then add it right at the end, lowering the heat right down on the pan, if you have the heat too high, again it will seperate.
     
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