Does the phrase ‘fat free’ fill you with foodie dread? Don’t worry! – now you can enjoy rich tasting, creamy dishes that are quick to prepare and wholeheartedly satisfying thanks to Arla Quark. Think of it as a healthier alternative to cream cheese or perhaps ricotta or mascarpone. It’s certainly versatile and lends itself to cooking, turning a simple sauce or bowl of soup into something splendid. Totally fat free with a smooth texture, Arla Quark comes in three varieties: Cherry Tomato and Basil – a great base for a pasta sauce (see recipe below) or to jazz up tomato soup, Garlic and Herb – try adding it to a quiche filling or stir it through risotto for extra creaminess and finally Plain – a decadent tasting alternative to crème fraîche or heavenly in mashed potato or topping for a jacket potato!
- 1 clove garlic, chopped
- 2 red onions, chopped
- 25g butter
- approx 150ml stock
- 1 can peeled tomatoes
- 250g Arla Quark Cherry Tomato and Basil
- 4 tbsp chopped fresh parsley
- 1tbsp plain flour
- salt and pepper to season
- 400g cooked pasta
Fry the garlic and onion in the butter until soft.
Add the stock and tomatoes and bring to a gentle boil.
Stir Quark with flour and add to the sauce and cook gently for further 10 minutes.
Add parsley and seasoning.
Serve on freshly cooked pasta with a little grated parmesan on top.