By Lynda Murray
for The Beacon
It’s been said that if Greek yogurt and cream cheese had a baby it would be named quark.
This soft cheese resembles thick yogurt at first glance.
Its smooth texture and mild flavor make it perfect for charcuterie boards, lasagna, cheesecakes, and more.
Joe at The Red Shed in Bloomfield informs me that they may soon be incorporating quark into some of their homemade chocolates.
A Super Cheese?
Quark, which rhymes with pork, contains twice the protein of Greek yogurt. It also contains gut-friendly probiotics. I love to spread it on crackers or in appetizers that call for cream cheese. I took this “healthified” version of veggie pizza to a New Years’ party.
You can find quark at the newly opened Thyme & Spice Company specialty grocery store located at 218 Jefferson St., Burlington; The Collective Food Hub at 805 Jefferson St., Burlington; Hinterland Dairy, Donnellson; Milton Creamery, 202 East Highway 2, Milton; and The Red Shed, 21021 Jewel Ave, Bloomfield.
Veggie Pizza
(adapted from a recipe provided by Marcia Meller)
Ingredients:
1 tube crescent rolls
1 cup mayo (I used avocado oil mayo)
1 pkg Knorr veggie dry soup mix (OR use herb-flavored quark)
1 8-ounce container of quark
Veggies: red pepper, broccoli, red onions, cherry tomatoes, carrots, cilantro, finely chopped
Shredded cheddar cheese (optional)
Directions:
Spread and flatten the crescent dough onto a cookie sheet lined with foil.
Bake according to package directions, about 15-20 minutes.
Mix mayo, soup mix (omit if using herb-flavored quark), and quark together. I used a Kitchen aid mixer to blend thoroughly. Spread this mixture over the crust.
Sprinkle veggies and cheese on top of the Quark mixture.
Refrigerate and cut into pieces when cool.
Lynda Murray is a health and wellness dietitian at the YMCA in Burlington, IA. She specializes in helping people take the marathon mentality out of eating by breaking it into manageable 5K bites. Lynda has authored the Dietitian Magician column for over 10 years. She can be reached at LyndaM306@aim.com.