• 20minutes
  • 189calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup crushed graham wafers or 3/4 cup graham wafer crumbs

  2. 1/4 cup finely crushed pecans

  3. 3 tablespoons butter , melted

  4. 3/4 cup crushed fresh raspberries or 3/4 cup frozen raspberries , divided

  5. 4 ounces fat free cream cheese

  6. 10 1/2 fluid ounces fat-free sweetened condensed milk

  7. 1 cup non-dairy whipped topping

Instructions Jump to Ingredients ↑

  1. In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well.

  2. Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom.

  3. Puree' raspberries and set aside. Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping.

  4. In a mixing bowl, beat cream cheese until fluffy.

  5. Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended.

  6. Fold in whipped topping.

  7. Spoon evenly into the 12 paper-lined cups.

  8. Place the 12 cup tray into the freezer compartment for at least 5 hours or longer.

  9. Remove from freezer and remove paper liner.

  10. Invert cakes and place on serving plates.

  11. Serve frozen with a spoonful of remaining raspberry puree'.

  12. If desired, garnish with a few fresh whole raspberries.


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