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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Splenda Ingredients:
1 (1/4 ounce) envelope unflavored gelatin |
1/2 cup nonfat milk |
1 (8 ounce) package reduced-fat cream cheese, softened |
3/4 cup splenda granular |
1 cup light sour cream |
2 tablespoons fresh lime juice |
2 teaspoons lime zest |
1/2 teaspoon rum extract |
2 ripe mangoes, peeled and cut into 1/4-inch cubes |
1 (6 ounce) reduced fat graham cracker crust |
mint sprig (optional) |
mango, slices (optional) |
Directions:
1. Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Set aside.
2. Beat cream cheese and Splenda granular at medium speed with an electric mixer until smooth. Gradually add sour cream, lime juice, lime peel and rum extract, beating until smooth.
3. Gradually add gelatin mixture, beating until blended.
4. Chill 30 minutes or until mixture begins to thicken, stirring frequently.
5. Stir mango into gelatin mixture; spoon into pie crust.
6. Chill 2 hours or until set.
7. Garnish with mint sprigs and mango slices.
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