Saturday, August 8, 2015

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! :0  I can hardly type because my hands are so busy patting myself on the back!  Each of the 8 pieces are only 164 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~
1 Tablespoon Coconut Oil, melted
12.3oz Extra Firm Tofu (shelf stable)
8oz Fat Free Cream Cheese, softened (reserve 1 Tablespoon)
1 Jumbo Egg
1 scoop Quest Chocolate Milkshake Protein Powder
1/2 cup Cacao or Cocoa Powder
1/2 cup Swerve Granular Erythritol
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
2 Tablespoons Sour Cream
1 Tablespoon Swerve Confectioners Erythritol
6oz fresh Raspberries
1 Tablespoon Lily's Stevia Sweetened Dark Chocolate Chips

     Add melted Coconut Oil to large mixing bowl, add Tofu, Cream Cheese (minus 1 Tablespoon), Egg, Protein Powder, Cocoa Powder, Granular Erythritol, Baking Powder, Cinnamon and Vanilla and blend with mixer til very smooth and well incorporated.  Pour into Pam sprayed Spring Form pan and bake at 350 for 17-20 minutes, remove and cool.  Meanwhile mix softened reserved Tablespoon Cream Cheese, Sour Cream and Confectioners Erythritol and put in small baggie, snip off corner, add Raspberries to pie then drizzle with White Frosting.  Sprinkle with Chocolate Chips.  Chill and Enjoy  ;)

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