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Raspberry Peach Filling

Raspberries and peaches bring summery flavor to angel food cake.

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  • Serves: 5

Nutrition Information

NUTRITION FACTS

Servings Per Recipe: 5

Serving Size: 1/2 cup filling

Amount Per Serving
 
Calories:
45 
Calories from Fat:
0 
Total Fat:
0g 
Saturated Fat:
0g 
Cholesterol:
0mg 
Sodium:
0mg 
Total Carbs:
10g 
Dietary Fiber:
2g 
Sugars:
6g 
Protein:
1g 

DIRECTIONS

  1. Drain thawed raspberries and save juice. Place juice in a small saucepan.

  2. Add cornstarch and SPLENDA® Granulated Sweetener. Stir well. Heat over medium heat until simmering and thick (approx. 2 min.).

  3. Toss thawed raspberries with thickened juice. Chill until ready to use.

  4. Use to garnish Angel Bites with sliced peaches, a dollop of whipped cream and a sprig of fresh mint.

INGREDIENTS

  • 1 (12 ounce) package frozen raspberries, thawed
  • 2 teaspoons cornstarch
  • 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
  • 4 ounces canned sliced peaches, drained

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