• 1 tablespoon unflavored gelatin
• ½ cup nonfat milk
• 1 8-ounce package reduced-fat cream cheese, at room temperature
• ½ cup Splenda
• 1 cup light sour cream
• 2 tablespoons lime juice
• ½ teaspoon rum extract
• 2 ripe mangoes, peeled, pitted, diced into ¼-inch pieces
• 1 9-inch reduced fat graham crust

1. Sprinkle the gelatin over the milk in a small saucepan. Let stand until the gelatin softens, about 1 minute. Cook over low heat, stirring constantly, until the gelatin dissolves, about 2 minutes.
2. Beat the cream cheese and Splenda in a medium bowl with an electric mixer on high speed until smooth. Gradually beat in the sour cream, lime juice and rum extract. Gradually beat in the dissolved gelatin mixture.
3. Refrigerate until the filling thickens slightly but is still pourable, about 30 minutes. Fold the mango into the filling.
4. Pour the filling into the crust. Refrigerate again until the filling is set, at least 2 hours or overnight.

From Flavors of Fiesta by University of Illinois Extension