10 ounce package frozen raspberries in syrup, thawed
- 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