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Raspberry filling
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A picture of Raspberry filling.

Raspberry filling

Lil_Momma
Lil_Momma @lil_momma

This filling can be used is muffins, cupcakes. Cakes, cheesecakes and danishes. Can substitute other berries. Be creative and enjoy!

This filling can be used is muffins, cupcakes. Cakes, cheesecakes and danishes. Can substitute other berries. Be creative and enjoy!

Read more

Raspberry filling

Lil_Momma
Lil_Momma @lil_momma

This filling can be used is muffins, cupcakes. Cakes, cheesecakes and danishes. Can substitute other berries. Be creative and enjoy!

This filling can be used is muffins, cupcakes. Cakes, cheesecakes and danishes. Can substitute other berries. Be creative and enjoy!

Read more
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Ingredients

25 mins
  • 2 1/2 cupRaspberries (300g fresh or 340g frozen)
  • 3 tbspsugar
  • 1 tbspwarm water
  • 2 tbspcornstarch
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Steps

25 mins
  1. 1

    Whisk together warm water and cornstarch. Set aside.

  2. 2

    Combine the raspberries and sugar in small saucepan over low-medium heat. Stir and allow raspberries to break down, about 10 min.

  3. 3

    (Optional) strain out seeds if desired.

  4. 4

    Return to saucepan. Add cornstarch/water. Gently simmer until sauce begins to thicken. Set aside to come to room temp before using. Can keep chilled in fridge.

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Lil_Momma
Lil_Momma @lil_momma
on October 24, 2014 23:02

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Raspberry

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