Try this Fresh Raspberry Cake Filling recipe, or contribute your own.
Suggest a better descriptionFor the Filling
In a small saucepan, combine the raspberries, sugar and lemon juice. Use a spoon or potato masher to break the raspberries down and release their juices then use an immersion blender to puree.
If you'd like a seedless filling, strain the mixture in a fine sieve and return to saucepan.
Heat mixture over medium high heat until it reaches a low boil.
In a small bowl or cup, combine the water and cornstarch. Add to raspberry mixture and stir quickly to thoroughly combine. Continue to heat the mixture at a low bowl; mixture should thicken and begin to look glossy. Cook 2 minutes longer, stirring constantly to avoid scorching on the bottom. Cool completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 16 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3488.6mg | 120 % | |
Potassium 36.8mg | 1 % | |
Total Carbohydrate 3.7g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 2.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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