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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium skillet, melt the butter over medium-low heat. | 2. Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes. | 3. Transfer to a bowl to cool slightly. | 4. Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan. | 5. Freeze for 30 minutes. | 6. Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2-3 minutes. | 7. Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint. | 8. In a separate bowl, beat the heavy cream until stiff peaks form. | 9. Fold into cream cheese mixture. | 10. Divide the cream cheese mixture evenly among the muffin cups; smooth over tops. | 11. Cover with plastic wrap and freeze overnight. | 12. To serve, run a wet knife around each cake, then invert the pan onto a clean work surface. | 13. Set each cake upright and top with mint sprig. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	16	ounces		2585.52	118.7978	80.7862	217.72799999999998
pretzel	3	cups	salted crushed	-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
sugar	6	tablespoons		805.98	201.59599999999998	0.0	0.0
cream cheese	2	packages	softened	-	-	-	-
lime zest	3	limes	grated	-	-	-	-
lime juice	1/2	cup	grated	30.25	10.1882	0.5082	0.0847
white rum	2	tablespoons		-	-	-	-
mint	3	tablespoons	chopped	7.524	1.4381	0.5626	0.1248
mint				7.524	1.4381	0.5626	0.1248
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.