With a quinoa crust and a touch of Shakeology, it’s hard to imagine a healthier pie.
Total Time: 3 hrs., 30 min. Prep Time: 20 min. Yield: 10 servings
Ingredients: ¾ cup dry quinoa 1/2 cup chopped raw walnuts 1 tsp. ground cinnamon 2 Tbsp. coconut oil ¾ cup pure maple syrup,divided use 1 (12-oz.) container firm silken tofu 2 Tbsp. Greenberry Shakeology ¼ cup nonfat plain Greek yogurt ¼ cup canned lite coconut milk 4 Tbsp. fresh lime juice 2 tsp. finely chopped lime peel ¾ medium ripe banana
Preparation: 1. Preheat oven to 400° F. 2. Grind quinoa in a clean spice or coffee grinder until finely ground. 3. Place quinoa, walnuts, and cinnamon in a food processor. Pulse until well mixed. 4. Combine quinoa mixture, oil, and ½ cup maple syrup in a medium bowl; mix well. 5. Press mixture into 9-inch pie pan. Bake for 8 to 10 minutes or until golden brown. Cool. 6. Place tofu, Shakeology, yogurt, coconut milk, lime juice, lime peel, remaining ½ cup maple syrup, and banana in a blender; cover. Blend until smooth. 7. Pour tofu mixture into cooled pie crust. 8. Freeze for 3 hours, or until set. 9. Cut into 10 servings.