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Monday, May 01, 2006

'Livin' La Vida Shirataki Recipe Contest' Finalist #1 - Shirataki Noodle Pudding


Rice pudding with Konjac shirataki noodles instead anyone?

Do you like rice pudding, but wish there was a way to enjoy this forbidden dessert on your low-carb lifestyle? Then you will definitely want to try this recipe created by Leyla S. from New York in what is arguably the most creative of the five finalists in the "Livin' La Vida Shirataki Recipe Contest." Who would have thought you could make something SWEET with shriataki?

This recipe is very easy to make and you will be pleasantly surprised by how close the taste comes to rice pudding. Make sure you cut the Konjac shirataki noodles into very small pieces for the most authentic texture to the real thing. If you have a sweet tooth and want a delightfully healthy dessert or snack to share with your family, then look no further than this Konjac Shirataki Noodle Pudding recipe. You're gonna love it!

SHIRATAKI NOODLE PUDDING

2 eggs
1/3 c Splenda
1 ts cinnamon
pinch salt
1-1/2 c 2% milk
1 pkg Konjac Shirataki Angel Hair Noodles
1 ts vanilla


Preheat oven to 350 degrees.

Butter 6 6-oz Pyrex cups and place in a 9" X 12" pan

Bring the milk just to a boil. Meanwhile boil the shirataki noodles in water for 5 minutes then drain well. Cut into small pieces with scissors and put equal amounts inside each buttered Pyrex cup.

Whisk eggs, Splenda, cinnamon, and salt together. Then add some of the hot milk to this egg mixture and whisk (be careful not to 'cook' the eggs, though--pour slowly and whisk briskly). Add egg mixture back into hot milk and add vanilla continuing to whisk.

Divide the liquid equally among the Pyrex cups. Next, pour hot water in the 9" X 12" pan around the cups to the halfway mark and then place in the oven. Bake for 15-20 minutes until they just set.

Dust with Splenda-sweetened cinnamon and eat it hot or cold for a delightful dessert or breakfast.

3 Comments:

Blogger Shirataki Diva said...

I love this noodle pudding recipe, but I made a few changes to it. I think it needs more than a pinch of salt so I added about a teaspoon. I didn't want the carbs of 2% milk so I opted for cream instead. I boiled the noodles in flavored sugar-free syrup (I used caramel flavor, and cinnamon flavor). Instead of cutting the noodles up, I pureed them to maybe the consistency of cream of wheat granules.

Which got me to thinking.... you could probably use this technique to make a pretty darn good cream of wheat substitute for a cold winter's day.

5/19/2006 10:59 PM  
Blogger Sophie said...

I love the idea of the pureed shirataki for a cream of wheat-type dish. I tried it this morning--a great break from eggs!

10/05/2007 5:08 PM  
Blogger paige said...

Just pulled it out of the oven and sampled a bite. Definitely worth making again, but next time I will puree the noodles and add a little more Splenda. I also added a tad extra salt and extra cinnamon and it was a great addition. I used Hood Simply Smart 2% milk with 3 carbs and 90 calories per cup of milk. Worked nicely! Thanks so much for the recipe :-)

4/21/2011 12:34 AM  

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