Summer Berry Pudding

'Adapted from a Recipe from Food Network.com'

Ingredients:

2 teaspoons grated lemon zest

1 tablespoon fresh lemon juice

1 loaf sliced white bread

1 vanilla bean

1 cup reduced fat double cream

8 cups mixed summer berries

1/4 cup sugar substitute

2 tablespoons agave syrup

Unsalted butter, for the dish

Method:

Place 4 cups of the berries with the sugar substitute, agarve syrup and lemon zest and juice in a medium saucepan

Bring to a boil over medium heat, then reduce the heat and simmer gently, uncovered for about 5-6 minutes until the berries burst

Remove from the heat and stir in the remaining 4 cups berries

Let cool

Butter the bottom and sides of a medium size souffle dish and line with plastic wrap

Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread

trimming the slices as needed to cover the dish completely

Spoon half of the berries and juice into the dish

Cover with a layer of bread slices

Top with the remaining berries and finish with another layer of bread to completely seal the pudding

Pour any remaining juices over the top layer and cover with plastic wrap

Place a small flat plate on top and weigh it down with a large heavy can Refrigerate the pudding overnight

Before serving, split the vanilla bean lengthwise and scrape the seeds into a bowl

Add the cream and beat with a mixer until it holds soft peaks

Remove the plate and plastic wrap and place the dish in a sink filled with 1 inch of warm water to loosen the pudding

Place a serving plate on top, turn over the pudding onto the plate and remove the plastic wrap

Serve with the whipped cream