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Chayotes Stuffed With Cheese

This heart-healthy dish uses low fat cheese and a small
amount of margarine.

6 small chayotes (christophine), cut in half, lengthwise
2 quarts water
1 cup low fat cheddar cheese, shredded
1/4 teaspoon salt
1 tablespoon margarine
1/2 cup plain bread crumbs

1. Wash chayotes and bring to a boil in water. Cover and
boil at moderate heat for about 1 hour or until fork-tender.

2. Preheat oven to 350øF.

3. Drain chayotes, remove cores and fibrous part under
cores. Scoop out pulp, being careful not to break shells.
Place shells on cookie sheet.

4. Immediately mash pulp and mix with cheese, salt, and
margarine.

5. Stuff shells with the mixture. Sprinkle with bread
crumbs.

6. Bake for 30 minutes.

Yield: 6 servings
Serving size: 2 chayote halves
Each serving provides:
Calories: 129
Total fat: 6 g
Saturated fat: 2 g
Cholesterol: 11 mg
Sodium: 276 mg
Calcium: 163 mg
Iron: 1 mg

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