Raspberry Filling

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

Minutes

Total Time

45

Minutes

Makes

12

servings

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.
Makes 12 servings (about 2/3 cup filling)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Variation Strawberry Filling: Substitute 1 box (10 oz) frozen strawberries in light syrup, thawed, for the raspberries.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 25
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 0mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 0g;
Percent Daily Value*:
    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.