jicama "fried apples"

[moniegail]

i was thinking about trying this recipe from linda's site, however i was going to leave out the molassass(sp). i'm still in induction and know i am not allowed the molassass. has anyone made it w/o it, and will it make a difference in the taste?

thanks in advance for your replies
monie

[qbu]

I made them without and they were great!

[AmandaL]

Hi there, I'm still in induction too, where did you get that recipe I'd love to have a look and give it a try.

[Lyssie]

I don't know her recipe, but if you pan fry with some butter, a packet of splenda and some cinnamon, jicama's really yummy... so is the green veggie that looks like it has a butt, I forget the name of it though...

[lesszmore]

Hmm i saw this in the fruit market this weekend but wasnt sure how to cook/eat it...maybe i'll buy a small one on my next trip

[Adena]

I think the green veggie you speak of, Lys, is chyote (sp?)? Guys, try this with chyote: Slice it thin and sautee with cinnamon, splenda and butter. Takes VERY much like apple pie filling.

Jicama is also really good "marinated" in sf syrup (like Davincis).

[Lisa]

On a scale of 1-10, how addicting are these things? I mean, I'm a recovering pork rind addict (the kind you sprinkle cinnamon and splenda on and shake in a baggie)...I could see these being VERY nice

[IrishMom82]

Ooo, I'd say they would be a high 8 in regards to addiction possibilities...haha!

I made these and I thought they were really good. They tasted more like dried apples to me. Very tasty! However I'm trying to stay away from all sweeteners for a while so it'll be a while before I have my tasy Jicama "Apples" again...

[IrishMom82]

Originally Posted by AmandaL

Hi there, I'm still in induction too, where did you get that recipe I'd love to have a look and give it a try.

I don't know about "Fried Apples" but this is the recipe from Linda's site for Jicama "Apples" I think it's the same thing. Tasty!!!

Linda's Low Carb Menus & Recipes

[ValidRouge]

The jicama doesn't truly soften when you cook it. So your "apples" turn out crunchy, which can be a little unexpected and odd.

However, the Chayote makes an EXCELLENT substitute. It is a summer squash. Its the color of a granny smith apple, shaped like a pear with the wide end folded in. (as Lyssie said, it looks like a butt ) The chayote gets soft when you cook it.

Make a revolution roll very thin in a jelly pan....then make these apples with some cream cheese rolled into the revolution rolls and you can make "turnovers"