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ntertayneme
Posted 7 Jul 2006 , 1:29pm
post #4 of 6
1 small bag of frozen raspberries
1 cup sugar (add more or less to taste)
1/2 cup water
1 pint Rich's Non-Dairy Whipping Cream, thawed
1/2 cup sugar
Combine raspberries, 1 C sugar, and 1/2 c water in medium saucepan. Turn on high, stirring constantly, boil mixture down until slightly thick. Thicken with cornstarch if needed. Allow mixture to cool.
Whip thawed non-dairy whipping cream and sugar together until stiff peaks form. Fold raspberry mixture into non-dairy whipping cream.
This makes more than enough filling for an 8" cake, in fact you could probably fill several 8" cakes with one recipe.
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