Re: Jenn: Mock apple crisp using Alpine cider and jicama?

[Guest guest]

I don't know if I can find the exact recipe, but I've found a couple similar

recipes (I haven't tried any of them). I love jicama though.. I use it in

salads or just by itself & it's also good cooked on the stovetop in a little

olive oil, with mushrooms or by itself

Here are the apple crisp recipes... Let me know if anyone tries any.

mock apple crisp

I love apple crisp and was really craving it so I decided to try my hand at

coming up with a good alternative. I have to say I was impressed. I hope you

will be too.

4 cups peeled, grated zuchini (13.2 carbs)

3 pkg. Alpine sugar free cidar mix (12 carbs)

1/2 cup Splenda (12 carbs)

1 tsp. cinnamon ( 1 carb)

Mix these together in a cassarole or baking dish. I used a 8 x 10 dish. You will

be surprised if you taste this combination raw how much like apple it will taste

and even the consistency.

Topping

1/3 cup Vanilla Designer Whey Powder (2 carbs)

1/3 cup vital wheat gluten flour (5 carbs)

1/2 cup splenda (12 carbs)

1/2 cup of butter

Mix together until crumbly. Sprinkle over the apple mixture. Bake at 350 for

approximately 25 mins. or until golden brown on top. Total carbs for recipe =

57.2. Will serve 8. You could possibly use another form of sweetener like

davicini syrups, stevia, etc. to reduce the carb count some in the apple

mixture.

__________________

This one uses real apples but was listed as SB Friendly (Phase 2)

Apple Crisp

Not sure how this all works out but the ingredients are friendly...

5 or 6 baking apples, peeled, cored and sliced

cinnamon

1 cup whole wheat flour

1/2 cup Splenda

1/2 cup trans free margerine (I used Smart balance)

1 cup lf Cheddar cheese

In an 8x8 baking dish, Pam it and spread around the apple slices. Sprinkle a

little splenda and cinnamon over the apples and stir them a little bit to

combine. Combine in a large bowl, the flour, splenda and margerine to make a

crumbly consistency. Pour over the apples and spread out evenly. The sprinkle

the shredded cheddar cheese on top. Bake on 325 for about 45 minutes. I put some

Cool Whip Free on top and it was Awesome! Enjoy!

If I find the original recipe (in my mess of recipes) I'll type it up & send it

[Guest guest]

THANK YOU! I will try these... Can ;you please tell me a little more about

" vital wheat

gluten flour " and " Vanilla Designer Whey Powder " ? I've never heard of them. Are

they

useful for more than this one recipe? I love jicama, too, but it's hard to get

when I'm in

Boston.. the ones I get there are soggy and brown in the centers. The

California ones are

great, though. I see these recipes call for zucchini and not jicama. Do you

have a jicama

one, too? How creative you are! Did you think of these yourself? --Annie D.

-

[Guest guest]

They make low sodium V8. And the points don't matter. The purpose of

it is to get in a serving of veggies without actually having to cook

and eat more veggies. No, it won't fill you. Your meal will do that,

not your beverage.

There is a great recipe for a cottage cheese omelet that I really

like.

ann

>

> I'll go buy some turkey bacon, I guess. But I reallly don't LOVE

omelets that much and I do

> enjoy ricotta and/or cottage cheese now that I'm getting used to

them. They are starting

> to feel like comfort food to me. I know they sound boring, but, I

like them with vanilla.

> And the flaxseed meal sort of " does its job " when I eat that in

concert with them. The

> zucchini fritters (from the veggie recipe page) were sort of

omeletty last night. Not my

> favorite. I will probably experiment around with various omelette

concoctions and combos

> of various veggies and I go along here.... Shifting gears is

tricky. See, I was programmed

> against V-8 on WW... not sure why. Sodium, maybe. Or, possibly

because it had more

> points than I wanted to spend for just a little glass of something

to drink. I didn't think it

> would be filling enough.

> Thanks again, ann

[Guest guest]

Gawd, you are a trooper, ann! I was going to say warrior, but thought it

might sound

like you weren't on my side . . . and I know you are, so that won't work. I

just love how

you grab onto things so tenaciously and fight for them. You are convincing and

informative. You don't let go. Wow, what energy! You is gonna git me through

this! And

I is gonna make it! Thanks, ann.

> >

> > I'll go buy some turkey bacon, I guess. But I reallly don't LOVE

> omelets that much and I do

> > enjoy ricotta and/or cottage cheese now that I'm getting used to

> them. They are starting

> > to feel like comfort food to me. I know they sound boring, but, I

> like them with vanilla.

> > And the flaxseed meal sort of " does its job " when I eat that in

> concert with them. The

> > zucchini fritters (from the veggie recipe page) were sort of

> omeletty last night. Not my

> > favorite. I will probably experiment around with various omelette

> concoctions and combos

> > of various veggies and I go along here.... Shifting gears is

> tricky. See, I was programmed

> > against V-8 on WW... not sure why. Sodium, maybe. Or, possibly

> because it had more

> > points than I wanted to spend for just a little glass of something

> to drink. I didn't think it

> > would be filling enough.

> > Thanks again, ann

>