While looking across substitutes for my favourite food groups I came across Quark. It is a naturally fat-free dairy ingredient with low sugar and salt and 1/5 of the calories than cream cheese. lakedistrictquark.co.uk produce various flavours including vanilla and original. I think that this is a product that I could stick to on a diet, and it has the right texture and flavour – very yum! However be wary of shorter expiration dates than typical cream cheese.
A Quark recipe for cheese lovers is a classic twist on the old Mac and Cheese here
200g macaroni or other similar tube pasta
- 300ml semi-skimmed milk
- 2 tbsps (30g) cornflour
- 500g The Lake District Dairy Co. Quark
- 1 tsp (5ml) Dijon mustard
- 170g low fat mature cheddar
- 55g finely grated parmesan
- 200g cherry tomatoes
- Salt and freshly ground black pepper, to taste
- Step 1
- Lightly butter a 1.125ml shallow ovenproof baking dish
- Step 2
- Boil the macaroni in plenty of salted water for about 10-12 mins until just tender but still with some bite.
- Step 3
- Preheat the grill
- Step 4
- Mix the milk with the cornflour in a large saucepan, then gradually whisk in The Lake District Dairy Co.Quark and mustard
- Step 5
- Slowly bring to the boil, stirring or whisking continuously. Boil gently for 1-2 mins then stir in the cheddar cheese. Season to taste
- Step 6
Drain the pasta then stir into the sauce, pour into the buttered dish and level. Halve the cherry tomatoes and arrange cut-side up over the surface. Scatter the parmesan over the top and place under the grill (not too close or it will burn) for about 5 mins until brown and bubbling.
Verdict: A tasty 8 / 10
