Raspberry Peach Filling
Raspberries and peaches bring summery flavor to angel food cake.
1 (12-ounce) package frozen raspberries, thawed
2 teaspoons cornstarch
1 tablespoon Splenda® Granulated No Calorie Sweetener
4 ounces canned sliced peaches, drained
- Drain thawed raspberries and save juice. Place juice in a small saucepan.
- Add cornstarch and Splenda® Granulated Sweetener. Stir well. Heat over medium heat until simmering and thick (approximately 2 minutes).
- Toss thawed raspberries with thickened juice. Chill until ready to use.
Makes 5 servings.
Serving Suggestion: Use to garnish Angel Bites with sliced peaches, a dollop of whipped cream and a sprig of fresh mint.
Nutritional Information Per Serving (1/5 of recipe): Calories 45 | Calories from Fat 0 | Fat 0g (sat 0g) | Cholesterol 0mg | Sodium 0mg | Carbohydrates 10g | Fiber 2g | Sugars 6g | Protein 1g.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.