Raspberry Cupcakes
Ingredients
- 3/4 cup crushed graham wafers or 3/4 cup graham wafer crumbs ⓘ
- 1/4 cup finely crushed pecans ⓘ
- 3 tablespoons butter, melted ⓘ
- 3/4 cup crushed fresh raspberries or 3/4 cup frozen raspberries, divided ⓘ
- 4 ounces fat free cream cheese ⓘ
- 10 1/2 fluid ounces fat-free sweetened condensed milk ⓘ
- 1 cup non-dairy whipped topping
Instructions
- In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well.
- Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom.
- Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping.
- In a mixing bowl, beat cream cheese until fluffy.
- Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended.
- Fold in whipped topping.
- Spoon evenly into the 12 paper-lined cups.
- Place the 12 cup tray into the freezer compartment for at least 5 hours or longer.
- Remove from freezer and remove paper liner.
- Invert cakes and place on serving plates.
- Serve frozen with a spoonful of remaining raspberry puree'.
- If desired, garnish with a few fresh whole raspberries.
Nutrition & Diet Analysis (per serving)
786
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).