I just came across this recipe in a magazine and thought it sounded interesting and easily adapted to the SW plan.
I must say first that I have not tried this - but intend to at the first opportunity!! It sounds slightly weird, and a bit too good to be true, but worth a try.
I will give the ingredients as they appear in the magazine - obviously you would have to substitute granulated sweetener for the icing sugar, but the quantity would be up to you.
1 x 250g tubs Quark
50g icing sugar
squeeze or two of lemon juice
250g pack frozen raspberries
Beat the Quark, sugar and lemon juice together until smooth and creamy.
Gently stir in the frozen raspberries until they begin to break up and the mixture is streaked with pink. Taste and add more lemon juice if necessary.
Spoon into serving dishes or glasses and serve immediately.
serves 4
Now, I would think (feel free to disagree!) that as the raspberries are just broken up slightly then you wouldn't have to syn them, as you would if they were pureed.
I must say first that I have not tried this - but intend to at the first opportunity!! It sounds slightly weird, and a bit too good to be true, but worth a try.
I will give the ingredients as they appear in the magazine - obviously you would have to substitute granulated sweetener for the icing sugar, but the quantity would be up to you.
1 x 250g tubs Quark
50g icing sugar
squeeze or two of lemon juice
250g pack frozen raspberries
Beat the Quark, sugar and lemon juice together until smooth and creamy.
Gently stir in the frozen raspberries until they begin to break up and the mixture is streaked with pink. Taste and add more lemon juice if necessary.
Spoon into serving dishes or glasses and serve immediately.
serves 4
Now, I would think (feel free to disagree!) that as the raspberries are just broken up slightly then you wouldn't have to syn them, as you would if they were pureed.