Live Well Bake Often · by Danielle Rye
Raspberry Cake Filling
NUTRITION · PER SERVING20M COOK
CAL 21%·PRO 5%
CARBS 106G100% OF CAL
15G FIBER67G ADDED10G INTRINSIC14G OTHER77G TOTAL SUGAR
FAT 1G1% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet-tart raspberry filling made from fresh or frozen berries, cornstarch, and lemon. Fills cakes and cupcakes.
componentamerican⚡ microwave🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Live Well Bake Often →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ¼ cup water ((60 ml))
- 2 tablespoons cornstarch or cornflour ((16 grams))
- 12 ounces fresh or frozen raspberries ((340 grams; about 3 cups))
- ½ cup granulated sugar ((100 grams))
- 2 teaspoons fresh lemon juice ((10 ml))
At a glance
PER SERVING · TIME 20M
CAL 21%·PRO 5%
CARBS 106G100% OF CAL
15G FIBER67G ADDED10G INTRINSIC14G OTHER77G TOTAL SUGAR
FAT 1G1% 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
- 10m
- Cook
- 10m
- Sodium
- 3mg
- Total sugar
- 77g
- Added sugar
- 67g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 362mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.