Raspberry Chocolate Silk Pie

     I have no words to adequately describe this wonder ... Raspberry Chocolate Silk Pie is not only extremely healthy it is also lavishly beautiful!  The best of both worlds have collided into more than dessert, it's actually more of an experience!  I can hardly type because my hands are so busy patting myself on the back!  Each of the 8 pieces are only 150 calories, 8.6g net carbs and 13.5g protein (not including Whipped Topping garnish).  This is a perfect example of my mission, to create delicious high protein low carb desserts... #missionaccomplished!  ;)

Ingredients for 8 servings~
12.3oz Extra Firm Tofu (shelf stable)
8oz Cream Cheese, softened (reserve 1 Tablespoon)
1 Extra Large Egg
1 scoop Quest Chocolate Milkshake Protein Powder (sub with Vanilla)
1/2 cup Cocoa Powder
1/4 cup Lakanto Monk Fruit~use code Paige20 for discount at checkout (adjust amount to desired sweetness)
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
2 Tablespoons Sour Cream
1/2Tablespoon Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount (adjust amount to desired sweetness)
6oz fresh Raspberries
1 Tablespoon Lily's Stevia Sweetened Dark Chocolate Chips

     Add Tofu, Cream Cheese (minus 1 Tablespoon), Egg, Protein Powder, Cocoa Powder, Monk Fruit, Baking Powder, Cinnamon and Vanilla and blend with mixer til very smooth and well incorporated.  Pour into a parchment lined Pam sprayed 7” Spring Form pan, bake at 350 for 25 minutes for pudding like consistency, and up to 50 minutes for more of a cheesecake consistency, remove and cool, chill overnight.  Meanwhile mix softened reserved Tablespoon Cream Cheese, Sour Cream and Confectioners Monk Fruit and put in small baggie, when ready, snip off corner, add Raspberries to pie then drizzle with White Frosting.  Sprinkle with Chocolate Chips.  Chill and Enjoy  ;)