Courtesy of Wheat Foods Council
10Servings•10 Min.Prep Time•3 Min.Cook Time•8 Hr.Chill Time•
原料：
- 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
说明：
- In a medium saucepan, bring the raspberries, sugar and liqueur (if using) to a boil. Boil for 3 minutes and remove from heat.
- 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.
- 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.
- 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.
营养：
| 成分 | 数值 |
|---|
| Calories | 220 |
| Total Fat | 7g |
| Saturated Fat | 3g |
| Cholesterol | 15mg |
| Total Carbs | 40g |
| Fiber | 4g |
| Protein | 4g |
| Sodium | 240mg |