Page 372 - Cupcakes

FRESH RASPBERRY CREAM CAKES

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These individual raspberry cakes are both creamy and refreshing at the same
time. Not only are they beautifully pink but they are full of fresh raspberry
flavor. The reduced-fat cream cheese makes them nice and light. Keep them in
the freezer and serve after a casual dinner party or, better yet, on Valentine’s
Day!

MAKES 12 CREAM CAKES (2½ INCHES EACH)
PREPARATION TIME: 20 MINUTES

FREEZING TIME: AT LEAST 3 HOURS
ASSEMBLY TIME: 5 MINUTES

12 foil liners for cupcake pans (2½-inch size)

¾ cup graham cracker crumbs
¼ cup finely chopped pecans
3 tablespoons butter, melted

1 cup fresh raspberries, washed and drained