Skip to Content
Menu

Raspberry Filling

  • Save Recipe
  • Prep 15 min
  • Total 45 min
  • Servings 12
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
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
  • Save
  • Share
  • Keep Screen On

Ingredients

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

Steps

  • 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
© 2023 ®/TM General Mills All Rights Reserved