BANANA-RASPBERRY BISQUE

      Title: BANANA-RASPBERRY BISQUE
  Categories: Soups
       Yield: 6 Cups
  
       1 c  Fresh raspberries
   4 1/2 c  Half-and-half, divided
     1/2 c  Whipping cream
       3 tb Powdered sugar
       4    Ripe bananas, peeled, sliced
            -and frozen
            Cinnamon Pound Cake Croutons
  
        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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