Raspberry Filling

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.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 12

1
box (10 oz) frozen raspberries in light syrup, thawed
2
tablespoons sugar
1
tablespoon cornstarch

  • 1 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.
  • 2 Stir raspberries into sugar mixture. Cool completely, about 30 minutes.
  • 3 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.

Expert Tips

Recipe Variation Strawberry Filling: Substitute 1 box (10 oz) frozen strawberries in light syrup, thawed, for the raspberries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
25
(
Calories from Fat
0),
% Daily Value
Total Fat
0g
0%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
0mg
0%;
Total Carbohydrate
5g
5%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
0%;
Iron
0%;
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;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.