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

Directions

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 in a medium skillet. When the butter has melted, stir in everything but the chayote. Add the chayote and stir to coat. Fry until the "apples" turn golden brown. Adjust the sweetener and cinnamon, if needed. I think they taste the most like apples when cooled or chilled.

Nutritional Facts

Makes 4 servings
Can be frozen

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

Serving Size

1