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Banana-Raspberry Bisque
Yield: 6 Cups

1 c fresh raspberries
4 1/2 c half-and-half, divided
1/2 c whipping cream
3 T powdered sugar
4 ripe bananas, peeled, sliced and frozen

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.

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


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