I'm not sure if this is what you are looking for, as there are several meanings to a Fraiche, depending on where it originates.
I have a base recipe for a fromage frais as a sweet dessert, which uses as the base either a Quarg or Cream cheese.
Add 50gr of sugar to 250gr of either Quarg or cream cheese and blend in. Slowly blend in 50gr of pureed apricots. Cover and refridgerate.
HTH