Friday, May 13, 2011
Spicy "Apples" with Sweet Almonds (GF)
SPICY “APPLES” WITH SWEET ALMONDS
This fabulous apple-like dessert is from Barbara Goldstein. By adding the almonds, it makes the dessert reminiscent of apple crisp. Very yummy!
6 chayote squash
1/4 cup butter (60 mL)
1 cup hot water (250 mL)
1/2 cup water (125 mL)
Liquid Sucralose to equal 3/4 cup (175 mL)
1/4 cup powdered erythritol (60 mL)
3 tbsp lemon juice (45 mL)
1 tsp Thickening Agent, page___ (15 mL)
2 tsp cinnamon (10 mL)
1/2 tsp salt (2 mL)
2 tsp vanilla extract (10 ml)
2 tsp butter (10 mL)
1 cup sliced almonds, OR chopped pecans (250 mL)
1/4 cup SPLENDA® Granular (60 mL)
1/4 tsp cinnamon (1 mL)
Wash chayotes. Cut in half. Rub cut end on cutting board. Wipe cut end and cutting board with paper towel. This makes the chayotes less slippery to work with. Peel chayotes and remove seeds. Using a mandolin, slice thinly. In large pot, in boiling water to cover, place chayotes. Place lid on pot, leaving a small open space for steam to escape. Set timer for 20 minutes. Drain water, but keep 1 cup (250 mL).
In large saucepan, melt butter and add chayotes. Stir in the reserved hot water. In blender, combine 1/2 cup (125 mL) water, liquid Sucralose and erythritol, lemon juice and Thickening Agent, page___; blend until smooth and add to saucepan. Add cinnamon and salt. Bring to boil and simmer 5 minutes. Stir in vanilla extract. Allow to cool slightly, sprinkle with sweet almonds and top with creamy Ice Cream Custard, page___, if desired, for a delectable dessert!
Sweet Almonds: In large frying pan, melt butter. Add almonds, OR chopped pecans and stir-fry until turning golden brown. Remove from heat and stir in SPLENDA® Granular and cinnamon.
Helpful Hints: These “apples” taste even more apple-like when flavors are allowed to mingle in the refrigerator for a day. For low-carbers in maintenance, add a couple of cooked apples (cook them separately in water as they cook faster than chayotes). Save the hot water and use with the chayotes.