** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. lemon juice 1/2 c. boiling water 1/2 c. sugar 3 egg yolks 3/4 lb.
4. cream cheese 1 lb. mashed mango pulp 1/2 c. cold water 1 1/2 c.
5. sour cream 2/3 c. cream Mix the crushed graham crackers, co Chill until ready to use.
6. Put the gelatin, lemon rind, lemon juice and boiling water in an electric blender and whirl for about 30 seconds.
7. Add the sugar, egg yolks and softened cream cheese.
8. Whirl on high speed for another 30 seconds. Add the mango pulp (keep some aside for the top of the cake), cold water and sour cream.
9. Blend until all the ingredients are well mixed.
10. Pour into the prepared crust and chill until firm.
11. Whip the cream and gelatin fold in the reserved mango pulp.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption allergies.
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