Raspberry Filling Recipes

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RASPBERRY PRETZEL SALAD



Raspberry Pretzel Salad image

Easy enough for weeknights and pretty enough for the potluck, this raspberry twist on our Strawberry-Pretzel Salad is irresistible.

Provided by By Annalise Sandberg

Categories     Dessert

Time 3h20m

Yield 12

Number Of Ingredients 10

1 box (8-serving size) Jell-O™ raspberry-flavored gelatin
2 cups boiling water
3 cups mini pretzels, crushed
3/4 cup butter, melted
3 tablespoons sugar
1 package (8 oz) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 container (8 oz) Cool Whip frozen whipped topping, thawed
10 oz raspberries, fresh or frozen unsweetened

Steps:

  • In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
  • Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
  • In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
  • Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 40 g, TransFat 1/2 g

RASPBERRY FILLING



Raspberry Filling image

Spread this pretty pink filling on chocolate cake layers, and you're guaranteed to hear raves. Preserves and liqueur give it raspberry flair. -Laura McDowell, Lake Villa, Illinois

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 cups.

Number Of Ingredients 4

3/4 cup heavy whipping cream
1/3 cup seedless raspberry preserves
2-1/4 teaspoons sugar
1-1/2 teaspoons raspberry liqueur

Steps:

  • In a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form. Spread between cake layers.

Nutrition Facts : Calories 59 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 4mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

RASPBERRY CAKE FILLING



Raspberry Cake Filling image

Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!

Provided by That Napa Chicken R

Categories     Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 4

1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice (fresh is best, but...)
1/4 cup sugar

Steps:

  • In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
  • Let cool completely before spreading onto cake.

RASPBERRY FILLING



Raspberry Filling image

A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes.

Provided by Alisa Provost

Categories     Desserts     Fillings     Fruit Fillings

Time 1h

Yield 12

Number Of Ingredients 5

4 cups raspberries
¾ cup white sugar
1 cup water, divided
1 ½ teaspoons lemon juice
2 tablespoons cornstarch

Steps:

  • Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
  • Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

Nutrition Facts : Calories 73.7 calories, Carbohydrate 18.5 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.4 g, Sodium 0.7 mg, Sugar 14.5 g

RASPBERRY FILLING



Raspberry Filling image

Why purchase canned raspberry filling when it's so easy to make your own with just three ingredients? Try the variation below and enjoy it your way.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 45m

Yield 12

Number Of Ingredients 3

1 box (10 oz) frozen raspberries in light syrup, thawed
2 tablespoons sugar
1 tablespoon cornstarch

Steps:

  • Drain raspberries, reserving 1/3 cup syrup. In 1-quart saucepan, mix sugar and cornstarch. Stir in reserved raspberry syrup. Cook and stir over medium-low heat until mixture thickens and boils. Boil and stir 1 minute longer.
  • Stir raspberries into sugar mixture. Cool completely, about 30 minutes.
  • Leftover filling can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using.

Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g

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