Induction friendly Fruit--seriously

[mere150]

ok, well first of all. If you are doing a clean induction and are trying to stay away from Splenda and anything that's not on the list then no this is not for you. But if you are ok with Splenda and kool-aid then you might like this.

Mock Fruit

Zucchini (peeled, sliced to cut away the seeds)
any flavor kool-aid
water
Splenda

If you cook zucchini in kool-aid (I used abt 4 cups of water in the pan with the entire packet of kool-aid--took about 45 minutes). Then it will take on the flavor of the kool-aid. Before you drain away the water, add splenda to sweeten to your desired level. Let it sit for a few mintues to soak up some of the sweetness. The texture is kind of like the pear you get out of a can of fruit cocktail. It's pretty good to me and I will definitely be making it again with lots of flavors. I used Fruit Punch so I kind of got the taste of a lot of fruits. I will attempt to prefect the recipe so that it is easy for everyone. The take-home point of all this is that zucchini takes on the flavor of the liquid in which it is cooked.

[not2late]

Jicama is also a fruit substitute. Sprinkle it with lemon juice and apple pie spices. Yummy.

Rhubarb is another. Boil it down, add a sweetener, and you have a really nice, sweet-tart dessert (with a dollop of whipped cream) or cranberry sauce substitute.

[jimenitayo]

hey, not2late,
I used to do it with jicama, but i could never find apple pie spice... can you give me any leads?

[not2late]

Really? I find that and "pumpkin pie spice" in the spice section of my grocery. If you can't find it, mix together, ground cinnamon, nutmeg, allspice and a pinch of cloves. You'll have to look up the carb counts for the spices because they do have them.

[2big4mysize]

apple pie spice and pie pie spice are the same and should be in your spice section of the store. you can use pumkin pie spice too. the sugar free applecider mix works well too and the recipe is in the recipe section under mock baked apples.

[mere150]

I've tried jicama but I don't like the texture. For example, I love the flavor of peppers and onions I just don't like how they feel when I chew them. I was never too fond of apples, probably their similarity to onion texture.

[mere150]

I just had to bump this because it is sooo good. I smashed it up and am eating it like applesauce. It's the best stuff I've had in a while. I can't wait until zucchini goes on sale.

Anyone know if zucchini freeze ok? I pretty much just cook it slowly over a low-medium heat.

[not2late]

You can freeze it.

Jicama doesn't soften when it's cooked, which is too bad, because it would be a very good bland substitute for things like apples, potatoes, etc.

I remember when I was on Induction and even in the early rungs of OWL, I would try to adapt the legal foods to make them taste like non-legal ones. That's one of the best things about being on fruit rungs of OWL, you don't need to pretend something is a strawberry or a grape, you can eat the real thing.

[mere150]

I remember when I was on Induction and even in the early rungs of OWL, I would try to adapt the legal foods to make them taste like non-legal ones. That's one of the best things about being on fruit rungs of OWL, you don't need to pretend something is a strawberry or a grape, you can eat the real thing.

Well, since I love to cook I don't mind trying to adapt. I've made some real nasty stuff, but every few attemps I find something really good. Thanks for the zucchini answer. It's not too expensive, but stocking up wouldn't be a bad idea.

In your opinion is adapting a bad thing or an ok thing? I mean it didn't occur to me that making applesauce (ok, fruitpunchsauce) from zucchini could be bad, but what about when I bread beef for steak fingers (using pork rinds and parmesan)? I haven't stopped my desire for a breaded meat, but I've made it legal. I know adapting something to make an induction friendly brownie could be seen as bad, but what about fruits, dairy beverages, or meats?



DISCLAIMER: To anyone thinking there exists a recipe for an induction friendly brownie, I don't have one. I don't think I would want to try it if I did.

[2big4mysize]

np making a food low carb and something you like by adapting the recipe is what low carb cooking is all about.


You can boli raddishes to get rid of the hot radishnes and use it as a potato salad sub or flavor it like you do the zuchinni too young turnips work good too.

Just save the sweet low carbs as an occasional treat not an everyday event or you don't control your wanting of sweets very well.

[not2late]

I don't thinking adapting things are necessarily "bad". I still eat the fauxtatoes because I'm not on the starchy veggie rung yet!

I did Induction for about 4 months and moved onto OWL for survival purposes: I had to attend a 5 day job related seminar and I knew the OWL foods would be easier to pack and snack on than the Induction foods. The longer I've been in OWL, the more I wonder how I lasted 4 months in Induction. Lots more food, lots more variety, lots easier to eat out so the stress of "finding something" is reduced by at least 50%. So, I guess my point is why go through the trouble of making substitutes that are legal OWL foods, when you can just move onto OWL and eat the real McCoy?