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Raspberry Filling

Prep time 15 mins
Yield Makes 2 2/3 cups


  • 1 cup fresh raspberries
  • Milk
  • 1/2 cup butter, softened
  • 5 cups sifted powdered sugar

How to Make It

  1. Process raspberries in a food processor until smooth, stopping once to scrape down sides. Pour puree through a fine wire-mesh strainer, pressing with the back of a spoon; discard seeds. Add enough milk to equal 1/2 cup.

  2. Beat butter at medium speed with an electric mixer until fluffy. Gradually add powdered sugar alternately with raspberry mixture, beginning and ending with powdered sugar. Beat at low speed until blended after each addition.

Southern Living Cook-Off Cookbook