Raspberry Filling Recipe
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
TOTAL TIME: Prep/Total Time: 10 min. YIELD:16 servings
- 3/4 cup heavy whipping cream
- 1/3 cup seedless raspberry preserves
- 2-1/4 teaspoons sugar
- 1-1/2 teaspoons raspberry liqueur
- 1. 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. Yield: 2 cups.
2 tablespoons equals 59 calories, 4 g fat (3 g saturated fat), 15 mg cholesterol, 4 mg sodium, 5 g carbohydrate, 0 fiber, trace protein.
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