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.
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