To quark or not to quark?

[Blankiefan]

I'm 4 weeks into SW - almost a stone off so going well. Am trying to use it to eat well rather than eating everything I'm "allowed" to as I would previously have done (I've only done WW in the past when I counted every last point and saved them for curly wurlys. Now I'm just trying to eat well- with a bit of structure).

Anyway, in avoiding "fake" stuff, I've swerved quark. For those doing SW with a similar philosophy, what are your quark-related thoughts?

Similar place to you. I use my syns on wine and don't stress too much if I go over. I skip meals sometimes for convenience not for calorie control. I try to steer away from the additive laden stuff such as muller lights and mugshots. I stumble along and have lost 10.5 lbs in 3 weeks.

Quark isn't fake stuff though...well not unless you have a hugely different definition than me?

Though I only use plain stuff, do you mean the flavoured ones?

Personally I like quark, I buy the plain stuff and add flavoured essence a bit of sweetener (not synned) and mix together. I occasionally add an options sachet for 2 Syns. I really like it, but it's a bit love or hate.

I don't particularly love it, but I've used it for making a carbonara of sorts, and it was fine. I can't eat it as it comes though, it's quite gross.

I'd never eat it on its own, but it's a good substitute for cream, Marscapone etc in pasta sauces.

It's not fake, it's just not very yummy cheese!

I like Quark very much.

It's versatile and fab for dips. I invented Quarmite as a dip for crudités.

I'm another one who doesn't consider quark 'fake stuff' - the plain one is just a skimmed milk soft cheese, no worse than far free plain yogurt. It's a really mainstream dairy product in Germany.

That said, personally I dont really like quark! I use fat free Greek yogurt in cooking, that works better for me.

Surely quark is just a fat free soft cheese, like plain fromage frais but thicker? When we lived in Germany it was all over the place, in dozens of flavours, like yogurt. I find it useful for making all sorts of things and use it as a substitute for sour cream when we do Mexican.

I use it instead of yoghurt where SW recipes call for it. I cannot abide yoghurt in savoury dishes but find that quark doesn't really flavour anything, just gives the texture I'm after.

Yeah I think quark is fine, its not a fake thing. I sometimes use fat free Greek yog though, as I prefer the texture. I have mine with fruit & honey. I've tried it mixed with an egg as a sub for bechamel sauce - thumbs down from me!

I couldn't be without quark! I use it with eggs to make quiches for breakfast or lunch, in cabonaras, mix with pesto and pasta, and with an options hot choc sachet for something sweet! I don't consider it fake at all.

Quarmite? I'm definitely trying that I had marmite roast potatoes last week they were lush and I put marmite in the mash instead of mustard on last night's cumberland pie.

Quark is great with mash and I use it as a white sauce substitute on lasagne.

I love Quark. I have it on SP days when you can't have yoghurt as its full of protein!

I love it swirled into soup it ups the protein and tastes much nicer than yogurt.

I use it with smoked salmon in a sandwich. My substitute for salmon and cream cheese bagels. Lots of lemon and black pepper, it's really nice.