Raspberry Cupcakes II
Like mini no-bake cheesecakes, these delightful treats are especially appetizing during the summer months. Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
12 standard cupcakes
3/4 cup graham cracker crumbs
1/4 cup chopped pecans
3 tablespoons butter or margarine, melted
3/4 cup fresh raspberries, crushed
1/2 (8 ounce) package cream cheese
10 1/2 fluid ounces sweetened condensed milk
1 cup frozen whipped topping, thawed
Prepare a muffin pan by placing 12 baking cups in the cavities.
In a medium bowl, combine graham cracker crumbs, crushed pecans and melted butter, mixing well to blend. Spoon mixture evenly into prepare muffin pan. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping. Spoon evenly into baking cups. Freeze for at least 5 hours.
When ready to serve, remove baking cups. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Preparation Time; 15 minutes
Freeze Time: 5 hours
Amount Per Serving: Calories: 211; Total Fat: 11.2 g; Cholesterol: 29 mg; Sodium: 124 mg; Total Carbs: 24.8 g (Dietary Fiber: 0.7 g); Protein: 3.9 g