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Top 5 dishes made from fat free quark,
1 . Lentil & Sausage Salad With A Creamy Pesto Dressing
Lentil & Sausage Salad With A Creamy Pesto Dressing
I stand firm on the side of not having to put up with boring salads. Salads can be so much more than just lettuce, tomato and cucumber. This has two of those elements but also so much more. The key is to add volume, make it nutritious and filling with a variety of textures to keep the palette interested. For convenience this salad incorporates a sachet of pre-seasoned tomato flavoured lentils that can be purchased from most supermarkets.
Ingredient
80 g
chopped cucumber,
1 handful
baby plum tomatoes, sliced into halves,
4 handfuls
rocket leaves,
2 tbsp
lemon juice,
1 tbsp
reduced fat green pesto,
1 tbsp
fat free quark,
Cooking instructions
* Step 1
In a large bowl add the rocket leaves, cucumber, tomatoes and bell pepper. Season with salt and pepper and add in 1 tbsp lemon juice. Gently toss together until everything is evenly distributed.
* Step 2
Heat the lentils according to packet instructions then add to the bowl. Toss through so that the sauce from them acts like a dressing and coats all the ingredients.
* Step 3
Serve up the salad into two bowls, then scatter over the sweet potato chunks and sliced chipolatas. In a small bowl mix together the quark, 1tbsp lemon juice and the pesto until a dressing is created. Drizzle it over, then season again with salt and pepper to taste. Enjoy! :)
Note: if there is a photo you can click to enlarge it
2 . Dill & Spring Onion Pancakes
Dill & Spring Onion Pancakes
These savoury pancakes are fluffy and delicious and make a perfect accompaniment to a breakfast or brunch. Here I've served them with smoked salmon and a poached egg on top. This recipe makes six pancakes for two people, simply halve ingredients for one serving.
Ingredient
100 g
plain flour,
100 g
fat free quark,
1 tsp
baking powder,
1 pinch
white pepper,
Cooking instructions
* Step 1
In a bowl add the flour, salt, white pepper and baking powder. Mix together.
* Step 2
Add the quark and the egg and fold together then mix really well until a lovely thick smooth batter is formed.
* Step 3
Add the dill and spring onions. Mix together until evenly distributed throughout the batter. Preheat your non stick frying pan over a medium high heat and spray in some oil. Once hot dollop in a spoon of batter and flatten it out into a neat circle shape around 1cm thick.
* Step 4
Fry for a couple of minutes then flip over until golden on both sides. Remove and set aside then begin the next pancake. Continue until you've cooked them all, eat whilst still warm and serve with your chosen sides and enjoy! :)
Note: if there is a photo you can click to enlarge it
3 . Protein Ice Cream (Salted Caramel & Peanut Butter)
Protein Ice Cream (Salted Caramel & Peanut Butter)
I'm always finding ways to get creative with my protein powders and as recently we've had some warmer weather I fancied some ice cream. So here's my protein ice cream recipe for a delicious salted caramel and peanut butter flavour. This makes enough for 2 servings. Simply double if you want more.
Ingredient
200 g
fat free quark,
1 tsp
granulated Stevia,
Cooking instructions
* Step 1
In a mixing bowl add the yogurt followed by the protein powder, Stevia and flav drops (to taste), plus the tiny pinch of salt. Stir really well until fully blended and smooth with no lumps.
* Step 2
Spoon into a tub (that has a lid), that can be kept in the freezer. Drizzle over the runny peanut butter and using the end of a spoon swirl it through to make a pattern. Sprinkle over the chopped up Reese's cups. Cover tightly with the lid.
* Step 3
Keeping the mixture as level as possible, freeze until set. This will probably take around 3 hours or so. Allow to soften before scooping, as the texture will be much creamier. Enjoy! :)
* Step 4
Note: Protein ice cream takes a long time to defrost to the right soft texture, so allow plenty of time for defrosting before consuming, otherwise it'll be too hard and icy.
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4 . Leaner Lasagne
Leaner Lasagne
This is my easy low cal/fat lasagne recipe. Lasagne is one of my favourite meals but it can be rather calorific and high in fat. This is my go to recipe for a healthier version that still tastes delicious and fixes that craving. Here I've given you my base recipe which can be easily tweaked to whatever extras you may want to add. I use less meat in this version and bulk the sauce out with lots of veggies. Also the white sauce is replaced with seasoned fat free quark which saves a ton of calories and also packs in a lot more protein.
Ingredient
150-170 g
5% lean beef mince,
400 g
tinned cherry tomatoes,
1 stick
celery, chopped finely,
1 tbsp
tomato pureé paste,
2 tsp
Italian dried herbs,
250 g
fat free quark,
1 tsp
dried basil,
1 tbsp
cooking oil
Cooking instructions
* Step 1
Heat a large pan over a medium heat. Add the cooking oil then once warm add in the onions, celery and diced carrot. Cook for a few minutes until they begin to soften a little. Season with salt and pepper and add the garlic, dried herbs plus the beef mince and the red pepper (if using it). Gently brown off the mince. This should take 2-3 mins.
* Step 2
Add in the tomato paste and stir through. Add a dash of Worcester sauce (optional). Add the tinned tomatoes. Stir again and bring to a simmer. Cook for around 10 minutes with a lid on, stir occasionally, then turn the heat off. Set aside.
* Step 3
Make the 'white sauce' substitute by adding the quark plus the listed herbs, garlic and spices listed on the ingredients section, seasoning with salt and pepper then stirring well together. Set aside.
* Step 4
Preheat your oven to 200. Now to prep the lasagne. Take a small high sided oven proof dish and spoon in around 1/3rd of the meat sauce. Next layer over three sheets of pasta. Then layer over just under half the white sauce. Layer over another three sheets of dried pasta.
* Step 5
Next add the remaining 2/3rds of the meat sauce spreading it evenly and right up to the sides of the dish neatly. Layer over the final three sheets of pasta, followed by a layer of the remaining white sauce. Completely cover the top up to all sides evenly. Sprinkle over the shaker parmesan cheese plus a little grated parmesan. Season with salt and pepper. Cover with a sheet of grease proof paper then some foil and bake in the oven for 30 minutes on a middle top shelf.
* Step 6
For the final 15-20 minutes of baking remove the foil and grease proof paper from the top. Bake until the top is bubbly and golden. Remove from the oven and grate over more parmesan. Serve up and enjoy! :)
Note: if there is a photo you can click to enlarge it
5 . Berry Cheesecake Bowl
Berry Cheesecake Bowl
This is made with fat free quark, and is a delightful low calorie dessert. Although, it's easily eaten any time of day!
Ingredient
200 g
fat free quark,
1 handful
frozen mixed summer berries,
Cooking instructions
* Step 1
Heat a small pan up over a high heat and add in the mixed berries plus around 1tbsp water.
* Step 2
As the berries heat up, prepare the quark by adding in the flav drops and Stevia. Give it a really good mix up with a spoon until nice and fluffy and smooth.
* Step 3
Once the berries have reduced down a bit and produced a lovely syrupy sauce remove from the heat.
* Step 4
Add the quark mixture to your glass/bowl then spoon over the warm berries. Crumble over some of your chosen cereal/protein bar, you'll probably only need around half. You can eat whilst the berries are still warm or leave to cool and chill in the fridge. :) Enjoy!
Note: if there is a photo you can click to enlarge it
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