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Raspberry Filling

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Betty Crocker Kitchens
Updated Jul 26, 2011
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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.

Raspberry Filling

  • Prep Time 15 min
  • Total 45 min
  • Servings 12
  • Ingredients 3
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Ingredients

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

Instructions

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

Nutrition

25 Calories
0g Total Fat
0g Protein
5g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
25
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
35mg
1%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
6%
Sugars
4g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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