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Twice-Cooked Potatoes With Quark And Tomato Salad

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2 large firm potatoes (about 1 lb/500 g)
1 cup (250 ml/250 g) low-fat quark or puréed cottage cheese
1 tablespoon (15 ml) mineral water
½ handful watercress
Freshly grated nutmeg
Liquid sweetener
1 tablespoon (15 ml) olive oil
1 teaspoon (5 ml) balsamic vinegar
2 small tomatoes
1 small onion


Serves: 2


Barely cover the potatoes with salted water, bring to a boil, then cover and cook on low heat for 30 minutes.

Meanwhile, stir the quark and the mineral water together in a bowl until smooth. Finely chop the watercress and stir it in along with 2 or 3 pinches of salt, a little nutmeg and a dash of sweetener. Set aside.

Whisk oil and vinegar together in a salad bowl and season with a pinch of salt. Cut the tomatoes into bite-size pieces and add to the dressing. Finely slice and add the onion. Toss lightly.

Preheat the oven broiler (grill). Drain the potatoes, cut in half lengthwise and arrange on a sheet of aluminum foil about 8 x 12 inches (20 x 30 cm). Sprinkle a little salt on each half of potato. Place on a rack in the middle of the oven and broil (grill) for 10 to 15 minutes, until lightly browned. Serve with quark, garnished with watercress leaves, and tomato salad.

Per serving:- approx. 267 calories 23 g protein, 2 g fat, 38 g carbohydrates

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