Raspberry Filling

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1 users rated this recipe an average rating of 1.0
  • Yields: 2/3 cup
  • Prep: 10 mins
  • Chill: At least 2 hrs
  • Cool: 30 mins
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Raspberry Filling
Ingredients
1
10 ounce package frozen raspberries in syrup, thawed
4
teaspoons cornstarch
Directions
  1. 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)
    Per serving:
  • 33 kcal cal.,
  • 8 g carb.,
  • 1 g fiber
  • Percent Daily Values are based on a 2,000 calorie diet
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