Serves: 12
1. Drain raspberries, reserving 1/3 cup syrup. Mix sugar and cornstarch in 1-quart saucepan. Stir in reserved raspberry syrup.
2. Heat sugar mixture over medium-low heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
3. Stir raspberries into sugar mixture. Cool completely, about 30 minutes.
NUTRITION FACTS: 1 Serving: Calories 30 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 0mg Carbohydrate 9g (Dietary Fiber 1g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 Fruit
Strawberry Filling: Substitute 1 package (10 ounces) frozen strawberries in syrup, thawed, for the raspberries.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Raspberry Filling recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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