Mango Mojito Pie

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

garnishes

• mint sprig (optional)
• mango, slices (optional)

Directions

1. 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. 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. 3

   Gradually add gelatin mixture, beating until blended.

4. 4

   Chill 30 minutes or until mixture begins to thicken, stirring frequently.

5. 5

   Stir mango into gelatin mixture; spoon into pie crust.

6. 6

   Chill 2 hours or until set.

7. 7

   Garnish with mint sprigs and mango slices.