Judi Adams

Get ready to fix your sweetheart a wonderfully easy and delicious dessert for Valentine’s Day. Even if you don’t have the time or energy to prepare an entire meal, he or she will be impressed with this dessert. Raspberry Lovers’ Pudding takes only 15 minutes to make in advance and then chill overnight or 24 hours until the perfect time for serving.  This is also a great dessert for a Valentine’s Day dinner party.


2 12-ounce bags frozen, unsweetened raspberries, thawed
1/3 cup sugar
¼ cup raspberry flavored liqueur, optional
1 1-pound loaf very thin sandwich bread, crusts removed
½ cup heavy cream
Fresh raspberries and mint, to garnish, optional

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.

Serves 10

Approximate nutritional value per serving:
220 calories; 7 g total fat; 3 g saturated fat; 15 mg cholesterol; 240 mg sodium; 40 g carbohydrates; 4 g dietary fiber; 4 g protein; 73 mcg DFE (folate).