Page 373 - Cupcakes

8 ounces reduced-fat cream cheese, at room temperature

1 can (14 ounces) sweetened condensed milk
1 container (8 ounces) frozen whipped topping, thawed

1. Line 12 cupcake cups with the foil liners and set the pan aside.

2. Place the graham cracker crumbs, pecans, and melted butter in a mixing bowl
and stir to combine. Spoon about 1 tablespoon of the mixture into each liner,
pressing down on the mixture with your fingers to make the crust.

3. Reserve 12 raspberries for garnish. Place the remaining raspberries in a food
processor and pulse the berries until pureed, 10 seconds. Measure out ½ cup for
the filling and set aside. Place the remaining puree in a sieve over a small glass
bowl to catch the raspberry juices. Push down gently on the puree to extract as
much juice as possible. Discard the solids. Cover the raspberry juice with plastic
wrap and refrigerate until needed.

4. Place the cream cheese in a large mixing bowl. With an electric mixer on low
speed, beat the cream cheese until creamy, 30 seconds. Turn off the machine and
add the sweetened condensed milk and the reserved ½ cup pureed raspberries.
With the mixer on medium speed, blend until just combined, 20 to 30 seconds.
Stop the mixer, add 1 cup of the whipped topping, and blend on low speed to
combine, 15 seconds.

5. Top the crusts with the raspberry mixture, dividing it evenly among them. The
liners should be very full but not overflowing. Cover the pan with plastic wrap
and place it in the freezer until firm, at least 3 hours.

6. Remove the pan from the freezer 15 minutes before serving. To serve, peel
away the foil liners from the cakes and place the cakes on serving plates. Dollop
with 1 heaping tablespoon of the remaining whipped topping. Drizzle with the
reserved raspberry juice and garnish with a reserved raspberry.

Store these “cupcakes,” ungarnished, covered with plastic wrap, in the freezer
for up to 2 weeks.