Jicama crisp

[Guest guest]

Terry came up with the jicama cobbler. The jicama tastes a little like a

very firm apple and is lower in carbs. For my crisp I took one cup of

almond flour, 1/2 cup of Splenda, and 1 stick of softened butter. I mixed

this together and put half in the bottom of an 8 x 8 pan. Then I mixed

chopped up jicama with a scant 1/4 cup of Splenda, 3/4 tsp cinnamon, 1/4 tsp

ground cloves, and 1/4 tsp of some other spice (LOL - whatever that third

pie spice is). I put this layer on top of the very thin and spotty almond

flour combo, then added the remaining almond flour combo and baked for about

50 minutes at 350 degrees. It smelled a lot like apple pie baking and was

wonderful topped with whipped cream. Terry did the cobbler with a variation

of Atkins roll as a cobbler toping.

The jicama is found in the vegetable aisle, I found mine by the potatoes.

It has 7 carbs per cup. I really didn't measure how much I had in cut up

jicama, but on the internet it said that the average jicama was about 2 cups

cubed. I would have guessed mine was more like 3-4 cups but I really didn't

measure it. Actually, I didn't even think I would like it, LOL, put enough

sweet stuff in something and I guess I'm hooked. Oh, and if you have to ask

for it, the pronunciation is more like he-ca-mah.

I'm thinking that almond flour combo could work really well for rhubarb too,

so I will try that sometime, but I like my rhubarb quite well sweetened.

Does mixing it with the strawberry jello help sweeten it?

Jean

190/142.5/135

12/7/98

Recurring Friday Goal - 142