Main Ingredients:

Yield: 6 Cups 1 c fresh raspberries4 1/2 c half-and-half, divided1/2 c whipping cream3 T powdered sugar4 ripe bananas, peeled, sliced and frozenCinnamon Pound Cake Croutons

Cooking Preparation of the Recipe:

Combine raspberries, 1/2 cup half-and-half, whipping cream, andpowdered sugar in container of a blender; process until smooth,stopping once to scrape down sides. Pour through a wire-meshstrainer into a large bowl, discarding seeds. Cover and refrigerate.Just before serving, combine half of bananas and 2 cups half-and-halfin container of blender; process until smooth. Pour banana mixtureinto a large bowl; repeat procedure with remaining 2 bananas and2 cups half-and-half.Pour banana mixture into small bowls. Using a squirt bottle,carefully drizzle raspberry mixture over banana mixture; drag awooden pick or knife through raspberry mixture to make desireddesign (do not stir). Top with Cinnamon Pound Cake Croutons.Cinnamon Pound Cake Croutons4 (1/2-inch) slices commercial frozen pound cake, cut into 1/2-inch cubesButter flavour cooking spray3 Tablespoons sugar1/2 tsp. ground cinnamonCoat pound cake cubes with cooking spray. Combine sugar andcinnamon; sprinkle over cubes, tossing gently to coat. Place cubeson a buttered baking sheet, and bake at 300-degrees for 15 minutesor until lightly browned, stirring frequently. Cool. Store in anairtight container. Yield: 2 cups

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