Ingredients for Mango Mojito Pie
- Unflavored Gelatin
- Nonfat Milk
- Reduced Fat Cream Cheese
- 1/2 cup Splenda Granular sweetener
- Light Sour Cream
- Fresh Lime Juice
- Lime Zest
- 1 teaspoon rum extract
- Mangoes
- Reduced Fat Graham Cracker Crust
- Mint Sprig
- 2 cups mango, diced (fresh or frozen, thawed)
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How to Make Mango Mojito Pie
- In a small saucepan, sprinkle gelatin over milk. Let stand for 1 minute to bloom.
- Cook over low heat, stirring constantly, until gelatin is completely dissolved. Set aside to cool slightly.
- In a large bowl, beat cream cheese and Splenda Granular sweetener with an electric mixer on medium speed until smooth and creamy.
- Gradually add sour cream, lime juice, lime zest, and rum extract, beating until well combined.
- Gradually add the cooled gelatin mixture to the cream cheese mixture, beating on low speed until smooth and thoroughly incorporated.
- Chill the mixture in the refrigerator for 30 minutes, or until it begins to thicken, stirring occasionally to prevent a skin from forming.
- Gently fold in the diced mango.
- Pour the mango mixture into the prepared pie crust.
- Refrigerate for at least 2 hours, or until the pie is completely set.
- Garnish with fresh mint sprigs and mango slices before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
34g
Fat
25g
Carbs
4g
