Raspberry Filling
By: Anonymous
Published: Saturday, February 13, 2010 - 8:19am

Ingredients




1 cup Fresh Or Frozen Unsweet Raspberrys
2 tablespoons Cornstarch
1 tablespoon Granulated Sugar Replacement
cup Evaporated Skim Milk
2 teaspoons Lemon Juice

Preparation

1 Process 1/2 cup of the raspberries in a food processer or blender until pureed. Combine the cornstarch and sugar replacement in a heavy or nonstick saucepan; then gradually add the milk, pureed raspberries, and lemon juice. 2 Cook and stir over medium heat until clear and thickened. Remove from heat and stir in remaining raspberries. Cover and cool to room temperature before using.