COLD BLACKBERRY SOUP

An excellent dessert served with toasted pound cake…

4 cups rinsed blackberries

1 bananna

1 cup sweet pineapple juice

1 cup sour cream

1 tablespoon raspberry liqueur

Cut thin slices of pound cake and place under the broiler until cake is lightly browned. Dip edges of cake in melted chocolate for an added decadence.

Place all above ingredients in food processor and pulse until blended. Chill. Serve in soup bowls, champagne glasses or tea cups.

Serve with toasted pound cake.