Mango Pie
| Total : 3 hours | Prep : 30 min |
Ingredients:
- 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
Directions:
- 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.
- 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.
- Refrigerate until the filling thickens slightly but is still pourable, about 30 minutes. Fold the mango into the filling.
- Pour the filling into the crust. Refrigerate again until the filling is set, at least 2 hours or overnight.
Exchange: 2 starch, 1 fruit, 2 fat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
8 servings from a 9-inch pie
8 servings from a 9-inch pie
Amount Per Serving
Calories 292 Calories from Fat 131
% Daily Value
22% Total Fat 14g
9% Cholesterol 26mg
16% Sodium 376mg
12% Total Carbohydrate 36g
4% Dietary Fiber 1g
0% Sugars 0g
10% Protein 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
