Servings: 10
Prep Time: 10 Min.
Cook Time: 3 Min.
Chill Time: 8 Hr.

+ 2 12-oz. bags frozen, unsweetened raspberries, thawed
+ 1/3 c. sugar
+ 1/4 c. raspberry flavored liqueur, optional
+ 1 1-lb. loaf very thin sandwich bread, crusts removed
+ 1/2 c. heavy cream
+ fresh raspberries and mint, to garnish, optional

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.

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