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help - Quark Disaster

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

  1. 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. 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

    Slimming World
    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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