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Suggest a better descriptionMorning or afternoon before: line twelve 2 1/2" muffin tin cups with paper liners. In bowl, blend crumbs and melted butter. Press some of this crumb mixture to bottom and sides of each lined muffin tin cup; refrigerate for 1 hour. Meanwhile, with electric mixture at medium speed, beat sugar, eggs, cheese, and vanilla until smooth and creamy. Spoon this mixture into cups; fill each cup almost to top of crumb crust. Refrigerate till served. Just before serving: remove from pans, spread sour cream on each cupcake, then top with fruit.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 255 | ||
Calories from Fat: 105 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 20.9mg | 6 % | |
Sodium 273.4mg | 9 % | |
Potassium 72.6mg | 2 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 34.3g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 255
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