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Qwark

Discussion in 'Slimming World' started by Piglet1977, 16 March 2010 Social URL.

  1. Piglet1977

    Piglet1977 Full Member

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    OK.. if a receipy says Qwark.. can you use anything else.. or does it have to be this?
    There is only one shop nr me that sells it and i never go in there :(
    Thanks for any help
    :thinking2:
     
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  3. sarahm85

    sarahm85 Silver Member

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    It probably depends on the recipe, the nearest thing to Quark is fat free natural fromage frais.
     
  4. abz

    abz Gold Member

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    is quark actually nice? i've never used it...
     
  5. sarahm85

    sarahm85 Silver Member

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    I love it, as it's so versatile for sweet and savoury. Makes a nice 'white' sauce for meals, especially in lasagne. I've used it for SW friendly cheesecakes, and for a nice quick dessert mix a satchet of Options (1.5 to 3 syns depending on flavour), or some fruit and a little sweetener.
     
  6. Piglet1977

    Piglet1977 Full Member

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    I may be heading to tesco for one item then lololol :)
    never mind me :p
    Thanks :)
     
  7. Woodsylou

    Woodsylou Silver Member

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    im too scared to try it, it looks so vile!
     
  8. redfireangel837

    redfireangel837 Full Member

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    i like it :) it just tastes like a milder version of philly :) and its great for the baked chocoalte cheese cake on the SW website :)
     
  9. sarahm85

    sarahm85 Silver Member

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    It looks like cheesecake filling to me! To be honest, it doesn't taste of anything unless you add some flavour to it like herbs/sweetener/options.
     
  10. Woodsylou

    Woodsylou Silver Member

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    i have some in the fridge but haven't been brave enough to use it! i will give it a go! that can be my 'try something new' for this week!
     
  11. avisk

    avisk xx

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    There isn't really a substitute for Quark. Fromage Frais is the wrong consistency - too soft.

    Quark doesn't really taste of much, but it has a creamy consistency. It can sometimes look a bit grainy and hard in the tub, but once you start to mix it, it goes really creamy.

    It is a very useful base ingredient for sweet and savoury dishes.

    And for those of you who are "scared" to use it - oh, come on! What do you think will happen if you do? Go on, be brave! What's the worst that can happen? You might not like it - but then you might love it!! :D
     
  12. moomintroll

    moomintroll Member

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    drop a dollop into your egg mixture next time you make scramble or omelette - makes it lovely and creamy! yum! x
     
  13. *Emsie*

    *Emsie* Gold Member

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    I'd say total yoghurt is the nearest thing....I only had half the quantity of quark I needed for the strawberrry slice recipe and used total yoghurt for the other half...it turned out tasty! But I suppose it would depend on the recipe :)
     
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