I'm pretty sure it's not listed in the book, so I think you'd have to compare the nutrition label (or find a recipe online with nutrition information) to dairy products that are allowed, looking for similar fat/carb/protein counts.
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Hi Heather. I've used Quark. It is usually low fat and sort of a cross between cottage cheese and cream cheese but not lumpy. I sometimes make a savory spread by adding chopped veggies and seasoning or a sweet spread by adding sweetener and cinnamon. "Farmer's cheese" is very similar.
I'm sure you could eat it like cottage cheese. Compare the calories and content and then decide. It's not something I use every day but there is a recipe called Liptauer. Here's the link. I'd use an OK spread like Becel light or ICBINB. http://www.tourmycountry.com/austria/liptauer.htm
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Quark is like greek yogurt though quite low fat. You can eat it instead of yogurt with fruit or make a dip for veggies etc. You can also use it in baking.
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