These amazing little cupcakes are like miniature no-bake cheesecakes. You can also use frozen raspberries.
Very good, very refreshing summer dessert! I like this one because it is easy to lighten it up by using fat free sweetened condensed milk, fat free whipped cream, and light cream cheese. A tip to others, be sure to keep this frozen at all times you are not serving, because it thaws quickly!!! And the raspberry puree is wonderful and smooth if you take the time to push it through a sieve to get rid of the seeds. It makes a little more work, but it is worth it! - 18 Aug 2008 (Review from Allrecipes USA and Canada)
Like individual raspberry ice cream treats, only better! Delicious! I also made this recipe with 1/2 c red raspberry jam and 1-1/2 tsp lemon juice (to replace the raspberry puree), and I reduced the condensed milk to 1/2 c to reduce sweetness. Turned out great. For the sauce on top, I used 1/3 rapsberry jam, 1 tsp lemon juice, and 1 tsp water. - 09 Apr 2006 (Review from Allrecipes USA and Canada)
This recipe was delicious and very easy. I didn't have rasberries, so I made it plain and topped them with store bought strawberries and the its' syrup. My only complaint is that they don't travel well at all. My only suggestion is to either not go far with them or serve them right out of the freezer as they will melt. Overall, everyone loved them. - 25 Aug 2004 (Review from Allrecipes USA and Canada)