Happy Pi Day!

As if Shakeology wasn't my favorite sweet tooth fix, I found a recipe for pie.  Bonus: I finally found a use for the Greenberry flavor that I don't *really* love.  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.

Nutritional Information (per serving):

Calories: 212

Fat: 10g

Saturated Fat: 4g

Cholesterol: 0mg

Sodium: 18mg

Carbohydrate: 25g

Fiber: 2g

Sugar: 12g

Protein: 10g