Directions:
- Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. 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 paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.29 Kcal (939 kJ) | ||
| Calories from fat | 100.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 17% | |
|---|---|---|---|
| Cholesterol | 20.3mg | 7% | |
| Sodium | 107.98mg | 4% | |
| Potassium | 159mg | 3% | |
| Total Carbs | 28.43g | 9% | |
| Sugars | 21.25g | 85% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 4.09g | 8% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 103.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 342.1 Kcal (1432 kJ) | ||
| Calories from fat | 153.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.07g | 17% | |
|---|---|---|---|
| Cholesterol | 30.96mg | 7% | |
| Sodium | 164.7mg | 4% | |
| Potassium | 242.52mg | 3% | |
| Total Carbs | 43.37g | 9% | |
| Sugars | 32.41g | 85% | |
| Dietary Fiber | 2.17g | 6% | |
| Protein | 6.24g | 8% | |
| Vitamin C | 4.7mg | 5% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.8mg | 3% | |
| Calcium | 157.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
