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Raspberry Peach Filling

"Raspberries and peaches bring summery flavor to angel food cake."
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servings 45 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Drain thawed raspberries and save juice. Place juice in a small saucepan.
  2. Add cornstarch and SPLENDA(R) 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.


  • Note
  • Serving Size: 1/2 cup filling

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