Sally's Baking Addiction · by Sally★ 5.0
Raspberry Cake Filling
NUTRITION · PER SERVING15M COOK
CAL 25%·PRO 7%
CARBS 124G100% OF CAL
23G FIBER67G ADDED16G INTRINSIC18G OTHER83G TOTAL SUGAR
FAT 1G2% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick raspberry filling made from fresh or frozen raspberries, cornstarch, and sugar. Prepared in under 15 minutes for cake assembly.
componentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Sally's Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1.5 Tablespoons (22ml) water
- 1.5 Tablespoons (4.5 teaspoons or 12g) cornstarch
- 3 cups (12 ounces/about 340–375g) fresh or frozen raspberries (do not thaw)*
- 1/3 cup (67g) granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 15M
CAL 25%·PRO 7%
CARBS 124G100% OF CAL
23G FIBER67G ADDED16G INTRINSIC18G OTHER83G TOTAL SUGAR
FAT 1G2% OF CAL
0G SAT1G 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
- 10m
- Sodium
- 3mg
- Total sugar
- 83g
- Added sugar
- 67g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 567mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 3MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.