I just discovered something crazy. As I mentioned here, I tend to peruse Asian markets and buy things that I want to try – even if I’m not entirely sure what it is. Dehydrated octopus? Why not? Canned lychees? Sign me up! Unfortunate for me (but fortunate for the local economy), I sometimes buy in bulk even before I try them…
Such was the case with Konnyaku Cake, which is a large rectangle of yam flour (basically one big ultra low calorie/high fiber shirataki noodle). FYI – this is not the same kind of yam in American grocery stores but is the fibrous konnyaku root. Konnyaku is made of 40% glucomannan which can actually be taken as a weight loss supplement. It’s filling, low calorie, naturally fibrous and may help weight loss and significantly improves cholesterol. It also does the dishes. What’s not to love? So as much as I love cooking with shirataki noodles, I did not love the cake version. It was one giant rubbery, chewy thing with the texture of squid. But since I am who I am, I have several packages of this adorning my pantry shelf.
What if I stuck that bad boy in the blender? (Please hold your applause until the end.)
Thus, the Low Calorie Cranberry-Chocolate-Shirataki Snack Shake was born.
Cran-Chocoloco Protein Shake
- About 1/2 c. frozen cranberries (30ish calories)
- Water (or other liquid)
- 1 TB cocoa powder (dark baking chocolate powder, not hot chocolate – about 25 calories)
- 1 serving chocolate protein powder (I used Syntrax Nectar Sweets – Chocolate Truffle – 90 calories)
- Lots o’ ice
- Stevia to taste (or sweetener of choice)
- 1/3 of a well rinsed konnyaku cake OR well rinsed shirataki noodles! (about 5-10 calories)
- Optional: pinch of xanthan and guar gum if you want even more frothy creaminess, but not really necessary with the konnyaku.
Look at that volume! Half a vita-mix blender full, for about 130 calories of antioxidant-rich yumminess.
Note the “Engineers Gone Wild” beer glass.
Why is this sooooo great? Not everyone can tolerate xanthan or guar gum (some people report having more gas than the atmosphere of Venus) and this is another super low carb/low calorie way to thicken a shake! If price comparing however, the gums will be considerably cheaper since you use so little of them, but come on – how fun is blending up shirataki?!
Do you get your Shirataki on? There’s a technique to using them so you don’t gag… rinse, lather, repeat. At least rinse, rinse, rinse and then pat dry before parboiling. I use both versions of noodles: tofu shirataki (requires refrigeration) and shirataki (shelf-stable).