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Raspberry Filling
Ingredients
-
1
10 ounce package frozen raspberries in syrup, thawed
-
4
teaspoons cornstarch
Directions
In small saucepan combine berries and syrup with cornstarch. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Immediately press through sieve; discard seeds. Transfer to bowl. Cover surface of filling with plastic wrap. Cool without stirring. Chill at least 2 hours; for maximum stiffness, chill overnight. Makes 2/3 cup.
Nutrition Facts
(Raspberry Filling)
- Calories 33,
- Carbohydrate (gm) 8,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 4,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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