INGREDIENTS:
•
4
(individual)
tea bags
•
4 cups
boiling water
•
1 can (11 1/2 ounces)
cranberry-raspberry juice concentrate
(thawed)
•
4 cups cold water
•
ice cubes and fresh mint
DIRECTIONS:
Place tea bags in a heat-proof pitcher.
Add boiling water.
Cover and steep for 5 minutes.
Remove and discard tea bags.
Cover and refrigerate tea.
Just before serving, combine
cranberry-raspberry concentrate and cold
water
in
a 2 1/2 quart pitcher; stir in tea.
Serve on ice.
Garnish with mint.
Serves
10
Cool Coffee Refresher
INGREDIENTS:
•
1 cup strong brewed
coffee, chilled
•
1/4 teaspoon vanilla
extract
•
1/2 cup reduced-fat
vanilla yogurt
•
3 tablespoons granulated
sugar
•
1 to 1 1/2 cups ice
cubes
DIRECTIONS:
In a blender, combine the coffee, vanilla,
yogurt and sugar.
Cover and process until smooth.
Add ice; cover and process until blended.
Pour into chilled glasses.
Serve immediately.
Serves
2
Creamy Mandarin Cooler
INGREDIENTS:
•
3/4 cup fat-free milk
•
1/4 cup orange juice
•
1 can (11 ounces)
mandarin oranges,
undrained
•
1 carton (6 ounces)
fat-free reduced-sugar orange creme yogurt
•
1 package (1 ounce)
sugar-free instant vanilla pudding mix
•
12 to 15 ice cubes
DIRECTIONS:
In a blender, combine the milk, orange
juice, oranges, yogurt, pudding mix and ice
cubes.
Cover and process for 20 seconds or until
smooth.
Stir if necessary.
Pour into chilled glasses.
Serve immediately.
Serves 5
