Raspberry Lovers' Pudding

Courtesy of Wheat Foods Council 10 Servings • 10 Min. Prep Time • 3 Min. Cook Time • 8 Hr. Chill Time

Directions:

1. In a medium saucepan, bring the raspberries, sugar and liqueur (if using) to a boil. Boil for 3 minutes and remove from heat.

2. Line a 9x5-inch loaf pan with plastic wrap. Cover the bottom with 3 slices of bread. Use 8 slices, standing up, to line all the sides of the loaf pan. Cover with about 1/5 of the raspberries. Over the raspberries lay 3 more slices of bread. Repeat this layering until all the raspberries have been used, ending with a layer of bread slices. If you have bread leftover, set it aside for another use.

3. Cover the pudding with plastic wrap, set a second loaf pan on top of it, and weight it down with a can of food. Refrigerate overnight or up to 24 hours.

4. To serve, uncover the pudding and invert it onto a serving plate. Peel off the plastic wrap. Whip the cream to a soft peak. Slice the pudding and garnish with cream, fresh raspberries and mint.

Nutrition:

Calories: 220; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 15mg; Total Carbs: 40g; Fiber: 4g; Protein: 4g; Sodium: 240mg;