Raspberry Filling

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Raspberry Filling
  • Prep 15 min
  • Total 45 min
  • Servings 12
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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.
Sep 8, 2011


  • 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.

Nutrition Information

No nutrition information available for this recipe
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