Directions:
- 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.
- 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.
- Gradually add gelatin mixture, beating until blended.
- Chill 30 minutes or until mixture begins to thicken, stirring frequently.
- Stir mango into gelatin mixture; spoon into pie crust.
- Chill 2 hours or until set.
- Garnish with mint sprigs and mango slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.71 Kcal (623 kJ) | ||
| Calories from fat | 42.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 7% | |
|---|---|---|---|
| Cholesterol | 12.7mg | 4% | |
| Sodium | 64.86mg | 3% | |
| Potassium | 313.78mg | 7% | |
| Total Carbs | 24.66g | 8% | |
| Sugars | 19.35g | 77% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 3.6g | 7% | |
| Vitamin C | 46.8mg | 78% | |
| Iron | 0.1mg | 1% | |
| Calcium | 79.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 80.05 Kcal (335 kJ) | ||
| Calories from fat | 22.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 7% | |
|---|---|---|---|
| Cholesterol | 6.83mg | 4% | |
| Sodium | 34.91mg | 3% | |
| Potassium | 168.9mg | 7% | |
| Total Carbs | 13.27g | 8% | |
| Sugars | 10.41g | 77% | |
| Dietary Fiber | 1.39g | 10% | |
| Protein | 1.94g | 7% | |
| Vitamin C | 25.2mg | 78% | |
| Iron | 0.1mg | 1% | |
| Calcium | 43mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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