Raspberry filling

Name: Raspberry filling
Total time: 1500 s
Cuisine: American
Ingredients: 2 1/2 cup Raspberries (300g fresh or 340g frozen); 3 tbsp sugar; 1 tbsp warm water; 2 tbsp cornstarch

Lil_Momma @lil_momma

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

Lil_Momma @lil_momma

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

Saved

Ingredients

25 mins

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

Saved

Steps

25 mins

1

Whisk together warm water and cornstarch. Set aside.
2

Combine the raspberries and sugar in small saucepan over low-medium heat. Stir and allow raspberries to break down, about 10 min.
3

(Optional) strain out seeds if desired.
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.