Banana-raspberry bisque

Yield: 6 Cups

Measure Ingredient
1 cup Fresh raspberries
4½ cup Half-and-half, divided
½ cup Whipping cream
3 tablespoons Powdered sugar
4 Ripe bananas, peeled, sliced and frozen
Cinnamon Pound Cake Croutons
3 Tablespoons sugar

Combine raspberries, ½ cup half-and-half, whipping cream, and powdered sugar in container of a blender; process until smooth, stopping once to scrape down sides. Pour through a wire-mesh strainer into a large bowl, discarding seeds. Cover and refrigerate.

Just before serving, combine half of bananas and 2 cups half-and-half in container of blender; process until smooth. Pour banana mixture into a large bowl; repeat procedure with remaining 2 bananas and 2 cups half-and-half.

Pour banana mixture into small bowls. Using a squirt bottle, carefully drizzle raspberry mixture over banana mixture; drag a wooden pick or knife through raspberry mixture to make desired design (do not stir). Top with Cinnamon Pound Cake Croutons. Cinnamon Pound Cake Croutons

4 (½-inch) slices commercial frozen pound cake, cut into ½-inch cubes Butter flavour cooking spray ½ tsp. ground cinnamon

Coat pound cake cubes with cooking spray. Combine sugar and cinnamon; sprinkle over cubes, tossing gently to coat. Place cubes on a buttered baking sheet, and bake at 300-degrees for 15 minutes or until lightly browned, stirring frequently. Cool. Store in an airtight container. Yield: 2 cups Southern Living 1993 Annual Recipes

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