Mouth-Watering Mango Pie
Recipe brought to you by?SOYJOY This simple and creative dessert utilizes whole-soybean nutrition bars as the crust to make it gluten free.
- 7 SOYJOY Mango Coconut bars
- 1/2 stick butter or margarine, melted
- 2 cups low fat (2%) milk
- 1 (3.4 oz.) pkg. instant lemon pudding mix
- 1 ripe mango, peeled and sliced
Unwrap SOYJOY bars and pulse them in food processor or blender until they reach a crumbly consistency.
In a small mixing bowl, combine melted butter or margarine with SOYJOY crumbs, stirring until crumbs are moist. Press crumb mixture onto the bottom and up the sides of a 9-inch pie plate to form a 1/4-inch crust. Bake crust for 8 to 10 minutes in a pre-heated 375?F oven. Allow to cool for 10 to 15 minutes.
Mix milk with pudding mix as directed on package. Pour pudding mixture into cooled pie crust and refrigerate for 5 minutes.
Arrange mango slices on top of pie to form a pinwheel design. Return to the refrigerator for 15 minutes.
Makes 8 servings.
Nutrition per slice: 265 calories, 6g protein, 28g carbohydrate, 4g dietary fiber, 14g fat (9g sat. fat), 123mg sodium