Raspberry Filling recipe

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Ingredients

4 cups raspberries
¾ cup white sugar
1 cup water, divided
1 ½ teaspoons lemon juice
2 tablespoons cornstarch

Nutrition Info

73.7 calories
carbohydrate: 18.5 g
cholesterol: : -
fat: 0.2 g
fiber: 2.8 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 0.7 mg
sugar: 14.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan, bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.

  2. Mix remaining water and cornstarch together in a bowl until dissolved, add to raspberry mixture. Bring mixture to a boil, cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

Recipe Yield

12 servings

Recipe Note

A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes.

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