Chayote Squash "FRIED APPLES"
FRIED "APPLES"
1 chayote squash
1 tablespoon butter
5 teaspoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon blackstrap molasses
1 1/2 teaspoons lemon juice *
1/2 teaspoon cinnamon
Peel the chayote, cut lengthwise into quarters and remove the seed.
Slice squash in bite-size pieces. Heat butter in a medium skillet.
When butter has melted, stir in everything but the chayote. Add
chayote and stir to coat. Fry until the "apples" start to turn
brownish and are crisp-tender. Place in a microwaveable bowl; cover
and microwave on HIGH about 2 minutes or until tender, stirring
after each minute. Watch closely so that they don’t bubble over.
Makes 2 servings
* I used one packet of True Lemon mixed with 1 1/2 teaspoons 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. Linda Sue