Raspberry Filling


  • 250g light cream cheese softened
  • 100g unsalted butter
  • 45g Perfect Sweet xylitol, to taste
  • 125g fresh raspberry puree


  1. Use an electric beater to beat the cream cheese, butter and xylitol in a medium bowl until smooth.
  2. Add the strained raspberry puree and mix well.
  3. Spread or pipe onto cupcakes or spread onto cookie and sandwich together.


Simply process fresh or thawed, frozen Australian raspberries and Perfect Sweet xylitol to taste, in a food processor or blender and strain through a fine mesh sieve.