Smart Choice Mojito Pie Recipes

MOJITO PIE (LOWER FAT THAN REGULAR KEY LIME PIE)

Steps:

• Pre heat oven to 350 degrees.
• In a food processor pulse crackers and butter till mixed and crumbled.
• Place in a greased pie shell, pressing to form a pie crust.
• Place mint leaves in lime juice and stir to release the mint oils.
• Place the eggs in a bowl, gently stir in milk and juice.
• Pour into pie shell. The filling won`t fill completely to the top of the crust. That rooms for the whipped cream.
• Bake for 35 minutes till set.
• Chill overnight.
• Put all whipped cream ingredients in a medium deep chilled bowl, beat until soft peaks form. Can be made up to four hours ahead and refrigerated. Spread on pie.
• Garnish with mint leave and lime.

PINEAPPLE MOJITO SANGRIA

Steps:

• Instructions
• In a heavy pitcher, muddle together the lime slices, peppermint leaves, and sugar. You can use a muddler made specifically for the purpose or a sturdy wooden spoon.
• Add the pineapple, then pour the wine, rum, and pineapple juice over the top.
• Cover and place in the refrigerator for 4 - 5 hours.
• Remove from refrigerator and add the lemon lime soda. Add ice and a few chunks of the pineapple to your glass and pour sangria over. Garnish with additional mint leaves and pineapple wedge if desired. Serve (with a straw, if you like).

MANGO MOJITO PIE

Steps:

• 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.