Yep carbonara...or add at the end of cooking a curry for a creamy one.
Stick garlic in it for a dip or as sour cream with Mexican food.
There's a lasagne recipe using it but I don't rate that one.
Add vanilla and sweetener and use it instead of cream with fruit or as cream cheese frosting for low syn cakes, orange essence is nice for carrot cake, or cocoa for chocolate cakes or again with fruit.
It's nice blitzed with some smoked salmon trimmings, horseradish, lemon and black pepper to make a dip/pate. I've also used it successfully in a tomato based pasta sauce to make a sort of tomato and 'mascarpone' sauce, but you do have to heat it gently it it splits.
Interesting thread... I've a tub of it sitting in the fridge for the last week... made a curry last night and was going to chuck it in but wasn't sure it wouldn't ruin the sauce... I'd say I'll be binning it too!
I really like it and there are some great ideas here. I would definitely agree with the posters who say don't heat it too much. I've had it split a couple of times after letting my sauce boil. If you add it last minute, after the sauce is off the heat it's great and not really any different from creme fraiche.
It's lovely mixed with a tiny bit of lemon flavouring (look at cupcake world, they have some amazing flavours that go well in quark) and put on meringue with berries. Or mix it with an options sachet and a tiny bit of coffee, mocha dessert!