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Mango Mojito Pie

March 15, 2011

2 Min Read

Mango Mojito Pie

Source:

Source: Splenda

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Chill Time: 1 hour
Makes: 4 pies (32 servings)

Ingredients & Directions
Ingredient	Measurement	Weight
Prepared graham cracker crusts in 9-inch shells Mangoes, cut into 1/4-inch dice Unflavored gelatin Nonfat milk Low-fat cream cheese Splenda® No Calorie Sweetener, Granulated Light sour cream Fresh lime juice Freshly grated lime peel Rum extract	4 shells 8 cups 1/4 cup 2 cups 4 cups 3 cups 4 cups 2/3 cup 1/4 cup 2 teaspoons	52 ounces 1.2 ounces 16 fluid ounces 32 ounces 3 ounces 34 ounces 5 fluid ounces 0.25 ounce 0.25 fluid ounce
Method 1. PEEL and chop mangoes. Set aside. 2. SPRINKLE gelatin over milk in a small saucepan. Let stand 5 minutes or until the gelatin has “bloomed” and is starting to absorb the milk. Heat milk over low heat stirring constantly until the gelatin has dissolved completely, about 1–2 minutes. Allow to cool slightly. Cooling too much will cause the gelatin to set. If this happens, simply reheat and allow to cool slightly. 3. BEAT cream cheese and SPLENDA® Granulated in a 12-quart mixing bowl using a paddle attachment until smooth. Scrape sides. Gradually beat in sour cream, lime juice, lime peel and rum extract. Scrape sides and beat in gelatin mixture. Refrigerate 15–20 minutes or until mixture begins to thicken. Stir frequently. 4. STIR chopped mango into gelatin mixture; spoon into pie crust. Chill until set, about 1 hour. Garnish individual servings with mint sprigs and mango slices. ©McNeil Nutritionals, LLC 2011. SPLENDA® is a registered trademark of McNeil Nutritionals, LLC. Nutritional Information Serving Size: 1 slice Calories 250 Calories from Fat 110 Total Fat 12g Saturated Fat 6g Cholesterol 25mg Sodium 200mg Total Carbohydrate 30g Dietary Fiber 1g Sugars 14g Protein 7g

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