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Recipe help please?

S: 14st9lb C: 10st10lb G: 10st0lb BMI: 25.7 Loss: 3st13lb(26.83%)
#1
Hi All, wondered if you could help?
There is a fave dish of mine i have at a local restaurant which i am thinking of trying to re-create SW style.
Its basically chicken in a creamy sauce made with wouctershire sauce with mushrooms and onions. Would yogurt work the same to make the creamy sauce or fromage frais? Im rubbish at making sauces with SW so any help would be greatly appreciated! x x
Thank you in advance x x
 
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S: 12st0lb C: 12st0lb G: 10st7lb BMI: 24.8 Loss: 0st0lb(0%)
#2
Hi
Sounds nice I can c y u want to make it love, I would try fromage frais like u say or quark both are free on SW! Heat it up in a pan and add some garlic n herbs n maybe if u want it to have more flavour a laughing cow light cheese triangle.
it's defo difficult trying to copy creamy sauces without cream but I reckon the more herbs n seasoning will make it tasty.
Hope it turns out nice!
;-)
X
 
#3
I would also say yogurt/fromage frais would work but remember not to boil it or leave it on the heat. Just pop it on the heat for a couple of minutes to warm through or the yogurt separates and goes a bit grainy.

An alternative would be to use a Healthy Extra for some Philadelphia cream cheese. It melts into a lovely creamy rich sauce, and would probably be much more similar to a restaurant dish if you want more of a treat.

Hope your experimenting works!
 
S: 14st9lb C: 10st10lb G: 10st0lb BMI: 25.7 Loss: 3st13lb(26.83%)
#4
Thank you for your help! I will give it a go with my fromage frais I have in x x
 

MrsBabyCakes

Naughty Fridge Picker
S: 17st9lb C: 17st6lb G: 10st0lb BMI: 40.6 Loss: 0st3lb(1.21%)
#5
you can also use light philadelphia as a cream alternative. I use 150-180g for a meal for 4, its low in syns PP and makes a meal very very creamy, good alternative to coconut milk too. Great to make a Korma curry (from scratch) with, instead of cream.
 

soccermom

I AM A WEMITT x
S: 19st3lb C: 18st1.5lb BMI: 42.2 Loss: 1st1.5lb(5.76%)
#6
If using nat yoghurt I leave mine out to allow it to get to room temp. I dont know if this makes a difference, but I haven't had a curdle incident yet :D
 
#7
I always use reduced fat creme fraiche as i find quark is too think (and rank) and fromage frais has a tendency to split when you cook with it. I find a touch of stock and then a couple of tablespoons of rf creme fraiche, and then whatever other seasoning you want to add, makes an amazing sauce, and the creme fraich is only 1 syn a tablespoon.
 


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