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Sweet fruit filling for desserts and pastries
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Raspberry sauce filling (20 g) has 39 calories. That works out to 196 calories per 100 g. It contains 9.7 g of carbs, 0.1 g of protein, 0 g of fat and 0.5 g of fiber. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 tablespoon (medium) · 20 g
39
KCAL / 20G
Carbs
9.7g
· 4% DV
Protein
0.1g
· 0% DV
Fat
0g
· 0% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 99% · Protein 1% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 39 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 1.6 mg | 0% |
| Total carbohydrate | 9.7 g | 4% |
| Fiber | 0.5 g | 2% |
| Protein | 0.1 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 20 g | 39 kcal |
| 1 teaspoon (small) | 7 g | 14 kcal |
| 1 tablespoon (small) | 15 g | 29 kcal |
| 1 serving (medium) | 30 g | 59 kcal |
| 2 tablespoon (double) | 40 g | 78 kcal |
| 0.25 cup (quarter) | 60 g | 118 kcal |
| 1 serving (large) | 60 g | 118 kcal |
| 100 g | 100 g | 196 kcal |
| ½ cup (half) | 120 g | 235 kcal |
Calculated from 196 calories per 100 g.
Raspberry sauce filling is a sweet, thickened raspberry preparation used inside or on top of desserts. Depending on the product, it may contain raspberry purée, sugar, and a thickener, and its texture can range from smooth to fruit-studded.
Raspberry sauce filling is designed to work as a dessert topping or pastry filling, while jam is commonly spread on bread. Filling may be smoother or formulated to hold its shape, whereas jam often contains visible fruit pieces.
Yes, many raspberry sauce fillings can be baked in cakes, tarts, and pastries. Some become runny when heated, so use a filling intended for baking or follow the recipe’s instructions to keep it from soaking the pastry.
Keep raspberry sauce filling away from the cake’s outer edge and pipe a ring of firm frosting around it to contain the filling. If it seems runny, chill it before assembling the cake.
Simmer raspberries with sugar, then thicken the mixture with a suitable starch to make raspberry sauce filling. For a smooth result without raspberry seeds, press the cooked mixture through a fine-mesh sieve before thickening.
Yes, raspberry sauce filling works as a cheesecake topping or as a swirl through the batter. For a swirl, add small spoonfuls and gently draw them through the batter; too much filling can make the pattern muddy.
It can contain raspberry seeds, but some products are strained for a smoother texture. If you are making raspberry sauce filling at home and want it seedless, strain the cooked berries before adding a thickener.
Keep opened raspberry sauce filling covered in the refrigerator and use a clean spoon each time. The safe storage period varies by product, so follow its package directions rather than assuming it keeps as long as jam.
Thick raspberry jam or cooled homemade raspberry purée can replace raspberry sauce filling in many desserts. Jam is usually sweeter, while purée may be thinner, so adjust the amount or consistency to suit the recipe.
Homemade raspberry sauce filling can be frozen, though it may release liquid or change texture when thawed; stir it before use. Whether a commercial filling is suitable for freezing depends on the product, so check its storage instructions.
Vitamins
Vitamin C
2.1mg · 2% DV
Vitamin K
1.04µg · 1% DV
Vitamin E
0.07mg · 0% DV
Folate
1.8µg · 0% DV
Minerals
Manganese
0.06mg · 3% DV
Copper
0.01mg · 1% DV
Potassium ⭐
29mg · 1% DV
Magnesium
3.4mg · 1% DV
Sodium
1.6mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 39 calories in 1 tablespoon (medium) (20 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Raspberry sauce filling is a sweet, fruit-based filling used in pastries and desserts. It brings raspberry’s familiar balance of fragrant sweetness and gentle tartness, with a consistency that may be smooth or slightly textured. It is commonly used between cake layers, inside cookies and pastries, or as a topping for tarts and other baked treats.
Serve it with cakes or biscuits alongside tea or coffee, or spoon a little over yoghurt or porridge for a fruity accent. Its energy comes mainly from carbohydrates, while it contains very little fat or protein. A thin layer is often enough to add a vivid berry flavour without making a dessert overly sweet.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0.01g
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Nutrition data compiled from USDA FoodData Central and scientific sources.