2 chayote squash
2 tablespoons butter
3 tablespoons granular Splenda or equivalent liquid Splenda
1/2 teaspoon blackstrap molasses
1 tablespoon lemon juice *
1 teaspoon cinnamon
Peel the chayote, cut lengthwise into quarters and remove the seed. Slice the squash in bite-size pieces. Place the chayote in a casserole dish with a lid. Cover and microwave on HIGH 6-7 minutes or until very tender. Drain well.
Heat the butter over low heat in a medium skillet. When the butter has melted, stir in everything but the chayote. Add the chayote and stir to coat. Cook over low heat until the "apples" turn golden brown, stirring occasionally. Adjust the sweetener and cinnamon, if needed. I think they taste the most like apples when cooled or chilled.
Makes 4 servings
Can be frozen
* I used 2 packets of True Lemon mixed with 1 tablespoon water.
With granular Splenda:
Per Serving: 74 Calories; 6g Fat; trace Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 69 Calories; 6g Fat; trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
I was playing around in the kitchen today with some chayote squash. I'd used it in some soup earlier and noticed that the texture was similar to cooked apples. The texture of these is right on. I may try adding a touch more lemon juice next time for a bit more tartness, but my husband thought they were fine as they are. For comparison's sake, the same amount of real, peeled apple would have 26 net carbs for the same amount as a batch of these, which have about 6 net carbs per batch. After you peel the chayote, a very slippery substance will ooze out on the surface. Simply rinse and pat dry and you'll be able to handle it again.
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