Victorian  Iced  Tea

 

 

 

 

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

 

 

 

 

            

    

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