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Ingredientes
- 1 1/2 c. Crushed graham crackers
- 1/2 c. Desiccated coconut
- 1 1/2 tsp Cinnamon
- 2 1/2 Tbsp. Sugar
- 2/3 c. Melted butter
- 2 1/2 Tbsp. Gelatin
- 1 1/4 Tbsp. Grated lemon rind
- 2 Tbsp. Lemon juice
- 1/2 c. Boiling water
- 1/2 c. Sugar
- 3 x Egg yolks
- 3/4 lb Cream cheese
- 1 lb Mashed mango pulp
- 1/2 c. Cool water
- 1 1/2 c. Lowfat sour cream
- 2/3 c. Cream
Direcciones
- 1. Mix the crushed graham crackers, co Refrigeratetill ready to use.
- 2. Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds.
- 3. Add in the sugar, egg yolks and softened cream cheese. Whirl on high speed for another 30 seconds.
- 4. Add in the mango pulp (keep some aside for the top of the cake), cool water and lowfat sour cream. Blend till all the ingredients are well mixed.
- 5. Pour into the prepared crust and refrigeratetill hard.
- 6. Whip the cream and gelatin mix in the reserved mango pulp. Spread over the cake and serve.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 8 servings | |
| Calories 787 | |
| Calories from Fat 498 | 63% |
| Total Fat 57.04g | 71% |
| Saturated Fat 35.07g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 591mg | 25% |
| Potassium 378mg | 11% |
| Total Carbs 65.32g | 17% |
| Dietary Fiber 2.6g | 9% |
| Sugars 36.1g | 24% |
| Protein 8.3g | 13% |
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