Mango Pie

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.
Prep Time
30 min
Nutrition Facts
  • Servings per Recipe: 8 servings from a 9-inch pie
    • Calories: 292
    • Calories from Fat: 131
  • Total Fat: 14
  • Cholesterol: 26 mg
  • Sodium: 376 mg
  • Carbohydrate: 36 g
  • Dietary Fiber: 1 g
  • Protein: 1 g
  • Exchange: 2 starch, 1 fruit, 2 fat
  • Carbohydrate Units: 2