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Quark, Figs and Parma ham questions!

Hi, sorry, just got a few questions, all as a result of my dinner this evening ...:confused:

1) Firstly, has anyone got any ideas to use up quark. I did the chicken wrapped in parma ham (from magazine, which I should add was lovely), but now have 3/4 tub of quark to use. Any inspiration?

2) Figs. I know Raw is free. Would slightly grilling make it a syn? Was thinking of doing Figs and Parma ham (again trying to use up left overs!)

3) Finally I'm confused why the recipie for 'chicken wrapped in Parma ham' is quoted as free in the magazine, when parma ham is 0.5 syn for 28g. Is it because the one slice used is unlikely to be 28g?? I know it's not a big deal, but was really excited when I thought parma ham was free!

Cheers! :)
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Mad old Bat with Attitude
Just to say re quark! At a recent tasting session, our consultant mixed it with splenda and vanilla extract and it was LUSH! Who needs cream?
I reckon the amount of parma you used wasn't enough to count as 1/2 a syn which is why the recipe is free. My C said that parma ham would be free if you remove the fat. Don't know if that's right or not but I tend to count it as free if I do that!
Agree about the parma ham...it's probably not enough to count as syns.

I had some fresh figs from Sicily the other week...to die for! Seriously unlike anything you can get over here. A-ma-zing! Anyway, I had them with quark mixed with splenda and vanilla essence (a la Judi) and a drizzle of honey. I warmed them up slightly too. As they weren't cooked per se, I counted them as free :)

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