Raspberry Cake Filling

[kirra]

Raspberry Cake Filling

Ingredients:

1 pkg (16 ounces) frozen raspberries packed in sugar thawed
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon juice

Preparation:

Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups.

In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens.

Cool completely. Stir thawed raspberries into cooled mixture. Makes 2 cups.