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Stuffed Creamed Chayotes

NESTLÉ CARNATION
Prep:
45 mins
Cooking:
20 mins
Cooling:
0 min
Yields:
8 servings
Stuffed Creamed Chayotes
Although actually a fruit, chayotes are usually served as a vegetable. This slightly sweet, stuffed version is flavored with raisins and cinnamon and is reminiscent of stuffed acorn squash.

Ingredients

  • 4 large chayotes (about 3 lb. total)
  • 1 1/2 quarts water
  • 1 1/2 teaspoons salt, divided
  • 2 large egg yolks (reserve whites)
  • 3/4 cup granulated sugar
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 3 tablespoons butter

Directions

CUT chayotes lengthwise. Place chayotes, water and 1 teaspoon salt in large pot. Bring to boil; reduce heat to medium low. Cook for 30 minutes or until tender. Remove chayote halves from water. Carefully remove pulp (discarding central section) and place into medium bowl. Reserve shells for refilling. Mash pulp; set aside.

BEAT egg yolks and 1/2 cup sugar in small bowl until thick and pale yellow in color. Place chayote pulp, evaporated milk, egg mixture, cornstarch, remaining salt and cinnamon in large saucepan. Cook on medium heat, stirring constantly, until mixture comes just to boil and thickens. Remove from heat; stir in raisins and butter. Place chayote shells on baking sheet. Fill reserved shells with cream mixture.

PREHEAT oven to 375º F.

BEAT reserved egg whites in small mixer bowl until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form. Spoon on top of stuffed chayotes.

BAKE for 10 minutes or until topping is slightly browned.

Nutritional Information

  • Serving Size
    1/8 servings of recipe
  • Calories 260
  • Calories from Fat 80

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 8g 13%
  • Saturated Fat 5g 26%
  • Cholesterol 80mg 26%
  • Sodium 530mg 22%
  • Carbohydrates 40g 13%
  • Dietary Fiber 2g 9%
  • Sugars 32g
  • Protein 6g
  • Vitamin A 4%
  • Vitamin C 15%
  • Calcium 15%
  • Iron 6%