Zutaten für Raspberry Cupcakes
- Graham Wafers
- Pecans
- 6 tablespoons (3 ounces) melted unsalted butter
- 12 fresh raspberries, for garnish (optional)
- Fat Free Cream Cheese
- Fat Free Sweetened Condensed Milk
- Non Dairy Whipped Topping
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Zubereitung von Raspberry Cupcakes
- In a large bowl, combine the crushed graham crackers, powdered sugar, and melted butter. Mix until well combined and crumbly.
- Press the graham cracker mixture firmly into the bottom of 12 cupcake liners. Use the bottom of a measuring cup or glass to create an even layer.
- In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Gently fold in the raspberry puree until just combined. Be careful not to overmix.
- Spoon the raspberry cream mixture evenly over the graham cracker crusts.
- Refrigerate for at least 2 hours to allow the cupcakes to set.
- Before serving, garnish with fresh raspberries and a sprinkle of powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
11g
Fat
17g
Carbs
1g