This is from another site. The recipe calls for Splenda either liquid or granulated. I switched it to Xylitol. Depending on what brand of Xylitol is used the carb values are changed so I'll leave it to your individual calculations.
(Please see note at the bottom)
JICAMA "APPLES" 1 medium jicama, about 1 pound (see comments below)
1 tablespoon butter
1/2 teaspoon blackstrap molasses
3 tablespoon Xylitol or to taste
1 tablespoon lemon juice
1/2-1 teaspoon cinnamon, or to taste
IMPORTANT: You must plan ahead to make this recipe. The jicama needs to be frozen for at least a couple days before you can turn it into "apples". The freezing step is very important or the jicama will never get soft no matter how long you cook it or at least not within a reasonable time. Freezing causes the jicama to turn quite soft in its raw state.
Peel the jicama and cut into manageable sized chunks. Thinly slice the jicama into pieces about the size of apple slices. It doesn't matter if they're actually shaped like apple slices as long as they're about the right thickness. They should be about 1/8" thick and no thicker than 1/4". Put the sliced jicama into an airtight freezer container and freeze for at least a day or two or until you need them. To use them, you'll need to thaw them in the refrigerator overnight then drain off any liquid.
Put the jicama slices in a microwaveable casserole dish with a lid. Add the remaining ingredients and microwave on HIGH power about 4 minutes. Stir, then continue microwaving and stirring in 4 minute increments until they reach the desired consistency. Probably took about 15-20 minutes to become tender. They will still be slightly crisp and somewhat chewy. The jicama will eventually absorb all the liquid and the finished texture is somewhat like dried apples. Serve warm or chilled.
Makes about 4 1/4 cup servings
NOTE: Using
liquid splenda the recipe is about 5 net carbs per serving.
I haven't tried it yet, but they looked REALLY good.
If this was used as a condiment instead of a fruit serving you could probably get 8-12 servings and the carb content really drops.
Uses:
The author said they probably would not work in an apple pie. Maybe a bit on a GG crispbread. Serve with pork chops, over low carb ice cream??
