Why purchase canned raspberry filling when it's so easy to make your own with just three ingredients? Try the variation below and enjoy it your way.
box (10 oz) frozen raspberries in light syrup, thawed
Drain raspberries, reserving 1/3 cup syrup. In 1-quart saucepan, mix sugar and cornstarch. Stir in reserved raspberry syrup. Cook and stir over medium-low heat until mixture thickens and boils. Boil and stir 1 minute longer.
Stir raspberries into sugar mixture. Cool completely, about 30 minutes.
Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using.
Strawberry Filling: Substitute 1 box (10 oz) frozen strawberries in light syrup, thawed, for the raspberries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.