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  Recipe Home » Soups » Banana-Raspberry Bisque
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  Banana-Raspberry Bisque
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 172
Ingredients:
1 cup Fresh raspberries
4 1/2 cup Half-and-half, divided
1/2 cup Whipping cream
3 tbsp Powdered sugar
4 Ripe bananas, peeled, sliced and frozen
Cinnamon Pound Cake Croutons
Instructions:
Combine raspberries, 1/2 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 (1/2-inch) slices commercial frozen pound cake, cut into 1/2-inch
cubes Butter flavour cooking spray
3 Tablespoons sugar
1/2 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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