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Raspberry Filling

Yield: 2/3 cup
Prep 10 mins Chill At least2 hrs Cool 30 mins
Raspberry Filling
  • 1 10  ounce package  frozen raspberries in syrup, thawed
  • 4  teaspoons  cornstarch

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)
  • cal. (kcal) 33,
  • carb. (g) 8,
  • fiber (g) 1,
  • vit. C (mg) 4,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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