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.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 45m
Yield 12
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g
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