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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.
Ingredients
- 4 cups raspberries
- ¾ cup white sugar
- 1 cup water, divided
- 1 ½ teaspoons lemon juice
- 2 tablespoons cornstarch
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 74 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium1mg | 0% |
| Total Carbohydrate19g | 7% |
| Dietary Fiber3g | 10% |
| Total Sugars15g | |
| Protein0g | |
| Vitamin C11mg | 53% |
| Calcium10mg | 1% |
| Iron0mg | 1% |
| Potassium64mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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