House of Nash Eats · by Amy Nash★ 5.0 (2)
Raspberry Cake Filling
NUTRITION · PER SERVING80M COOK
CAL 3%·PRO 1%
CARBS 13G100% OF CAL
2G FIBER8G ADDED1G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This quick raspberry cake filling is made from fresh or frozen raspberries cooked with sugar, cornstarch, and lemon juice. Sweet-tart and fruity, it transforms simple cakes and desserts into something special.
componentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 ounces fresh or frozen raspberries ((about 2 1/2 to 3 cups))
- 1/2 cup granulated sugar ((100g))
- 2 Tablespoons cornstarch
- 1 Tablespoon lemon juice
- 1 Tablespoon water
At a glance
PER SERVING · TIME 80M
CAL 3%·PRO 1%
CARBS 13G100% OF CAL
2G FIBER8G ADDED1G INTRINSIC2G OTHER10G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 0mg
- Total sugar
- 10g
- Added sugar
- 8g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 46mg
- Calcium
- 5mg
- Iron
- 0.14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 0.3MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.