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 | 124.57 Kcal (522 kJ) | ||
| Calories from fat | 75.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.4g | 13% | |
|---|---|---|---|
| Cholesterol | 9.74mg | 3% | |
| Sodium | 68.53mg | 3% | |
| Potassium | 43.75mg | 1% | |
| Total Carbs | 11.66g | 4% | |
| Sugars | 4.48g | 18% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 361.11 Kcal (1512 kJ) | ||
| Calories from fat | 219.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.34g | 13% | |
|---|---|---|---|
| Cholesterol | 28.22mg | 3% | |
| Sodium | 198.65mg | 3% | |
| Potassium | 126.83mg | 1% | |
| Total Carbs | 33.8g | 4% | |
| Sugars | 12.98g | 18% | |
| Dietary Fiber | 4.13g | 6% | |
| Protein | 4.65g | 3% | |
| Vitamin C | 6.1mg | 4% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.5mg | 3% | |
| Calcium | 43.7mg | 2% | |
* 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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