Raspberry Mousse Filling
1 (10 or 12 ounce) bag frozen raspberries in syrup, thawed
1/3 cup reserved syrup
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 cup whipping cream
Drain raspberries, reserving 1/3 cup of the syrup. Mix sugar and cornstarch in a small saucepan. Stir in syrup. Heat sugar mixture over low heat, constantly stirring, until mixture thickens and boils. Boil for 1 minute, continuing to stir. Stir raspberries into sugar mixture and allow to cool to room temperature. Whip cream until stiff. Fold whipped cream into the raspberry mixture. Allow to set.
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