Time has suddenly stood still, though, and I’m waiting to wake up and learn to live a new kind of normal.”
Jennifer Perrilo @ In Jennie’s Kitchen

Upside Down Mango Quark Cheese Pie The food blogging community is a tight knit one. Foodies enjoy ‘being’ together, offering loads of positive vibes and camaraderie everywhere they go. Twitter is one place where you can catch most of the action. On Fridays especially, the timeline practically races away! It’s infectious!Upside Down Mango Quark Cheesecake Pie Upside Down Mango Quark Cheese Pie It’s a place where we all come together, celebrate the highs wholeheartedly, and yet reach out in the face of loss! The outpouring of support, the love, the thoughts, the prayers for Jennifer Perrilo & her girls has been overwhelming. This Friday foodies across the globe are tweeting their love & support for Jennifer with #pieformikey – an outstanding community!Upside Down Mango Quark Cheese Pie The time-line shocked a lot of us a couple of days ago with a tweet saying that Jennifer had lost her husband.  She is one brave lady. Her post after she lost Mikey was heart breaking. Despite the terrible tragedy, she shared her strength with one and all inviting her readers to bake a peanut butter cream pie to support her.  Upside Down Mango Quark Cheese PieJenifer’s Mikey loved Peanut Butter Cream Pie and she kept postponing making it for him. Then suddenly one day it was too late.

I kept telling myself I would make it for him tomorrow. Time has suddenly stood still, though, and I’m waiting to wake up and learn to live a new kind of normal. For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.

Upside Down Mango Quark Cheese Pie Words cannot express the heartbreak we felt on twitter that day. The poignancy of the moment hung heavy. Then there was a call for International Pie Day in honour of Jennifer Perillo. I couldn’t make peanut butter cream pie as I had no peanut butter or cream cheese at home, but I made a no-bake Upside Down Mango Quark Cheesecake Pie  …  #pieformikey.Upside Down Mango Quark Cheese PieI had quark and mangoes in the fridge and the BBC Good Food newsletter that had just dropped into my mailbox. It featured Healthy Summer Recipes, and the main picture was an Upside Down Lemon Cheesecake at 185 calories a slice! Healthy? Yes indeed! I adapted the recipe to make my own quark cheese pie for Jennifer! It was delicious!!Coco Take time to enjoy the small things in life… {above photograph taken by my teen}CocoTragedies like these shake you up. We forget to cherish the special moments, take out time, enjoy the small joys … often so caught up in the race of time. Upside Down Mango Quark Cheese PieDon’t wait for tomorrow to come. Whether its food, family, friends, pups, photography, nature … whatever you like most, breathe it now. Most of us bake or cook for the family, and that feeds our blogs. Let’s get that wish list going, share the love … like this #pieformikey!


[print_this]Recipe: No Bake Upside Down Mango Quark Cheese Pie your picture

Summary: A no bake, low fat quark cheesecake pie {eggless} made with seasonal fruit. It’s satisfying, it’s smooth and it’s delicious.

Prep Time: 15 minutes
Total Time: 40 minutes

  • 375g quark {homemade recipe here}
  • 100g cottage cheese
  • 200ml low fat cream
  • 75gm powdered sugar
  • 20gm honey
  • 1 1/4 tbsp gelatin
  • Juice of 1 lime + 2 tbsp water
  • 100gm Marie biscuits {or digestive}, crushed
  • 50gms unsalted butter
  • 2-3 mangoes, diced


  1. Line a platter with cling film and place 8″ dessert ring over it {Alternatively, line an 8″ springform tin with cling film.}
  2. Whiz the quark and cottage cheese in processor until smooth {Thermomix Speed 10 / 10 seconds}
  3. Add the low fat cream, sugar and honey and blend. {Thermomix Speed 8 / 10 seconds, scrape down once}
  4. Sprinkle the gelatin over the lime juice & 2 tbsp water, and allow to bloom. Place the bowl in a pan of hot water until it becomes translucent.
    Stir into the cheese mixture, or pour into the processor with it running on low {Thermomix Speed 4/ 5 seconds}
  5. Sprinkle half the chopped mangoes onto base of dessert ring, top with quark mixture, and sprinkle with remaining chopped mango, pushing it in gently with the tip of a knife.
  6. Leave to set in fridge for an hour.
  7. Run the biscuit crumbs with the butter in the processor {Thermomix Speed 10 / 10 seconds}
  8. Once it gets slightly firm, sprinkle the biscuit crumb mix on top, pressing very gently into place. Cover the top, and chill for 4-5 hours, preferably overnight.
  9. Carefully turn out onto a plate to serve. Garnish with slivered pistachios and mango cut outs if desired.
  10. {Note: I added 200ml low fat cream to the milk while making the quark}


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