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Old 07-20-2004, 01:43 PM   #1
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Chayote Apple Cobbler

I was playing around with these chayote squash today and came up with this. OMG is it ever good. peel these under running water because they want slip out of your hand. These are wayyyyy better then using jicama. I use almond flour with no skins that I buy on line, makes a prettier pound cake and topping for cobblers.

Apple Cobbler........

Ingredients for filling:

2 peeled and cubed chayote squash
2 packets Alpine sf apple cider
1 Tbsp xytitol sugar sub
2 cups water
1 Tbsp cinnamon
a dash of allspice
Add this later 1/4 tsp xatham gum

Topping
2 egg
1 oz. cream cheese (room temp)
3 Tbsp soft butter
1/4 tsp vanilla
1 Tbsp steels brown sugar or 1/2 tsp sugar twin
1 Tbsp Xytitol sugar sub
1/2 cup + 2 tbsp almond meal
2 Tbsp minicarb bake mix
1/2 tsp baking powder

Instructions:

boil the first 6 ingredients until only 1 cup liquid is left, then pour it into a bowl covered with plastic wrap and nuke for 7 more minutes. Now smash it up a little with a potato smasher, put this back in the same pot you boiled it in and sprinkle the X gum, stir a couple of minutes to thicken. Turn off heat and add 1/2 stick cubed cold butter until combined. Pour into buttered 8 X 8 corning ware. Refrigerate while making the topping.

Topping.....beat egg until light in color, then add butter,cream cheese, beat again, then add brown sugar,xytitol,vanilla and beat again till creamy. Add the meal,bake mix,baking powder and mix. Spread evenly over apple mixture. Bake for about 25 minutes at 350, let cool completely.

Note: This squash doesn't get real soft like real apples that is why you need to cook it so long and smash it up a little. This taste sooooooo good. It is enough for 4-6 people. next time I'm going to try using a pressure cooker to speed things up a bit.

Last edited by Tater Head; 07-20-2004 at 01:53 PM..
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Old 07-20-2004, 02:23 PM   #2
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Taterhead , I grew up on a farm , I've seen a lot of different veggies. But what is a choyote squash? Is this a real good mouth feel , taste like apple cobbler.? I tried doing the jicama and wasn't impressed.This sounds really good.
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Old 07-20-2004, 03:24 PM   #3
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Tater-
Boy, does this sound good...while I have heard of chayote, I'll have to see if I can find it now. I do have a hard time finding that sf cider mix though. The topping could be used for any kind of a cobbler...perhaps even pot pie (without the sweeteners or vanilla). Thanks!

Laurie
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Old 07-20-2004, 03:25 PM   #4
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Here's some links Auntie gave me, hubby said he liked it so thats a thumbs up in this house

http://www.brookstropicals.com/pages/1chayote.html

T
Here's an even better line, that includes nutritional info:

http://www.wegmans.com/kitchen/ingre...es/chayote.asp


5 net grams for 1 medium Chayote (weight about 7 1/2 ounces.

Last edited by Tater Head; 07-20-2004 at 03:43 PM..
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Old 07-20-2004, 05:37 PM   #5
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lol told you it was good@! glad you like it!

btw, you don't really need the apple cider or the xylitol. as i posted in the other thread, it still tastes 'apple -ly' without that!

and try to make apple sauce too!! its healthy and low in cals and carbs!





BTW... here's how i do it:

http://www.lowcarbfriends.com/bbs/sh...12#post3369912


its REALLY easy ...only part i dont like is peeling!

Last edited by argo2d; 07-20-2004 at 06:03 PM..
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Old 07-20-2004, 09:05 PM   #6
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I have never seen this type of squash here in Okla. I will check at Albertson's. They are an up scale type grocery store here. Tator Head, you always come up with good recipes...hope I can find these little squashes!
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Old 07-21-2004, 03:28 AM   #7
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This sounds good, Tater Head! I'll be playing around with Chayote when it cools off here a bit!

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Old 07-21-2004, 09:43 AM   #8
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argo2d , This veggie has NO apple flavor at all IMO, there for I felt it needed to be added. It does have the same texture but never gets as soft as an apple does even after cooking, but not as hard as jicama. I think the sf apple cider makes it taste more like apple pie, It needed to be a little sweeter IMO, so thats why I added more stuff. Splenda and cinnamon just didn't do for me. When I used to make real apple pie it was apples coated with flour, sugar,cinnamon and butter.

If anyone comes across apple extract please post where you found it, I would prefer to use that instead of the sf cider

You guys will really like the topping I promise.

Thanks argo2d for the heads up on this veggie, I will try other things as winter sets in.


Last edited by Tater Head; 07-21-2004 at 10:19 AM..
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Old 07-24-2004, 06:19 PM   #9
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Oh Boy you guys. I just made this recipe, and it is fantastic. I bought too many squash. so I doubled the recipe. The only change I made was to pressure cook the squash, and it came out just like apples for apple pie. Please do not wait for winter to try this. and whatever you do, do not make my mistake and double the recipe. It's too good to have too much on hand. Just a little LC ice cream or whipping cream, and GOLLY. And, it tastes exactly like apples, and the topping could be used many different ways.
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Old 07-24-2004, 06:48 PM   #10
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Great Julie, I'm glad you liked it. If I make it again I would add 1 tsp vital wheat gluten to the topping.

Thanks you argo2d for turning me on to this squash. Chicken Pot pie is next
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Old 07-24-2004, 10:06 PM   #11
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Debbie:

Lorann makes an apple flavoring..and doesn't Davinci's make
a green apple syrup???

You know..I'm betting people could use real apples for this and
not really have an insulin spike..

I'm on Lean for Life in past few months and we can eat fruit..3
times a day..and we still lose weight..We watch the fat though..

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Old 07-25-2004, 10:04 AM   #12
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Thanks Carolyn I'll have to look into that, I would really like to find and apple extract and then use liquid splenda and spices to sweeten.

The thing with apples is they're 19 carbs 2 fiber for 1 medium (no skin), where as these Chayote squash is only 5 net for one. Plus doc says for the next 3 months no fruit for me. I shouldn't even be playing around with this stuff, but you know me I'm too curious about a new food

Last edited by Tater Head; 07-25-2004 at 10:06 AM..
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Old 07-25-2004, 12:28 PM   #13
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ScottsdaleJulie-
That is a great idea to pressure cook the chayote...how long did you do it for?

Thanks!
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Old 07-25-2004, 01:33 PM   #14
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Actually, I can't take credit. TatarHead came up with the idea to pressure cook it, so, we got our heads together and decided on 30 min. once it comes to full pressure. Then, I let the steam go down naturally. Worked perfectly.
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Old 07-25-2004, 02:49 PM   #15
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We just finished a bowl of this great dessert with a squirt of Whipped cream on top! Thanks Tator Head, this is a winner. I used Splenda instead of the other sweetner and it turned out fine. I also mixed cinnamon and Splenda and sprinkled it over the top of the crust before baking. Looks as if we will get 6 servings from this. Thanks again!
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Old 07-26-2004, 12:43 AM   #16
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Quote:
Originally posted by Tater Head
Great Julie, I'm glad you liked it. If I make it again I would add 1 tsp vital wheat gluten to the topping.

Thanks you argo2d for turning me on to this squash. Chicken Pot pie is next
lol pot pie??

when i first found out about this squash in a LC recipe it was as a sub for potatoes! but while i was peeling i tasted it and i thought theres no way thats a savory vege! so i thought apples... please let me know how the pie works out!
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Old 07-26-2004, 07:41 AM   #17
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Hubby suggested that he would also like to try this wonderful apple dish with a crumb type topping, like a apple crisp. I remember a recipe I had once tried and I think this topping would work great in case someone would like that type of topping.

Topping: 1/2 cup flax seed meal
2 Tbs. butter
1/4 cinnamon
1/4 cup walnuts
Splenda to taste

This is approximate..you can add more butter..whatever you want.
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Old 07-26-2004, 09:35 AM   #18
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Quote:
Originally posted by argo2d
lol pot pie??

when i first found out about this squash in a LC recipe it was as a sub for potatoes! but while i was peeling i tasted it and i thought theres no way thats a savory vege! so i thought apples... please let me know how the pie works out!


No No No, not using the squash, I was meaning my topping recipe without the sweetness lol


Nana your crumb topping sounds interesting using flaxseed. Did you pressue cook the apples?

Last edited by Tater Head; 07-26-2004 at 09:40 AM..
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Old 07-26-2004, 09:41 AM   #19
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Thanks Julie and Taterhead for figuring out about pressure cooking the chayote!

Laurie
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Old 07-26-2004, 11:34 AM   #20
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No, I don't have a pressure cooker, but they came out just pretty darn good! I bet the pressure cooker is a good idea. I have bad memories from childhood of my mother running like a crazy lady to the kitchen when that little top started shaking and making that horrible sound! I remember her saying it would blow up if she didn't get in there!! I have never used one due to that. Isn't it funny how things from childhood can affect us!!
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Old 07-26-2004, 02:17 PM   #21
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How long did you pressure cook?
TIA
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Old 07-26-2004, 02:22 PM   #22
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Susie-
I hear that story about pressure cookers so much. You know though, I actually have the one that my mother used! It was a very good stainless steel one and I haven't had a blow-up yet (nor did she for that matter!) I actually have a brand new one sitting in a box which I will use if we ever move (I can't use it now because I have an induction cooktop)! I use the pressure cooker so much though; I just wouldn't be without it!

Laurie
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Old 07-26-2004, 02:28 PM   #23
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30 minutes.
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Old 07-26-2004, 02:31 PM   #24
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I made this dish for Thanksgiving last year. Not a single person (23 total) suspected it was squash!! It's THAT good!

I did boil the bejesus out of them in sugar-free apple cider.

I, luckily, never have a problem finding chayote!!

Tater, check your PM as to where to find apple extract. I haven't purchased anything from this site, but know many who have - and have not been disappointed. Good luck!
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Old 07-26-2004, 07:01 PM   #25
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PhoebeHerself

Would you please e-mail me the address to order apple extract. judy_pearson@hotmail.com.

If you pm the address, that is still breaking the site rules and it will be deleted. This has happened to me before.

TIA
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Old 07-26-2004, 07:49 PM   #26
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Holy moly! I certainly don't want to be booted from this MB. Sorry - and thanks for the heads up. Good luck!
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Old 07-26-2004, 10:13 PM   #27
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Tater Head thank you so much for sharing this recipe!!!! Sounds terrific! I can't wait to try it!!!!!
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Old 07-26-2004, 11:19 PM   #28
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i dont mind the non-apple'ly taste, but if you cant get an extract you could try a little cider vinegar! and its good for you too!
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Old 08-07-2004, 02:46 PM   #29
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Thanks Nana Susie for the idea of Chayote Crisp! I found Chayotes on sale at Publix today and made this. I didn't have apple cider or xantham gum which would probably make it even better:

CHAYOTE CRISP
2 peeled, cored, and cubed chayote squash
1 to 2 c. water
½ t. cinnamon or half of a cinnamon stick
Dash of allspice

sf Apple cider or vanilla sf syrup
½ t. cinnamon
2 T. brown Sugar Twin

½ c. flax meal
2 T. butter
¼ t. cinnamon
¼ c. walnuts
1 T. brown Sugar Twin

Cook the first 4 ingredients in a saucepan until tender. Transfer entire chayote squash mixture to a small casserole dish. Mix in apple cider or vanilla syrup, cinnamon and brown Sugar Twin. Combine the remaining ingredients and sprinkle on top of the chayote squash mixture. Bake at 350°F for 20 minutes. Serve with lc vanilla ice cream, whipped heavy cream or just pour heavy cream on top.

Last edited by HeatherJanet; 08-07-2004 at 02:51 PM..
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Old 08-07-2004, 02:52 PM   #30
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I think Nature's Flavors has an apple extract and/or concentrate. Maybe even a couple different kinds. Might be something to try. I know I've seen the LorAnn green apple, too.

Last edited by dizneegirl; 08-07-2004 at 02:53 PM..
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