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Peaches and Cream Punch Recipe | |
Beverage | |
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Ingredients:
4 cups boiling water6 tea bags 4 12 oz. cans peach nectar, chilled 2 cups champagne or seltzer, chilled 2 cups (1 pt.)frozen low-fat vanilla yogurt
Directions:
In a teapot, pour boiling water over tea bags; cover and brew for 5 minutes. Cool. In a chilled 4-quart punch bowl, blend nectar with tea. Add champagne or seltzer. Top with scoops of yogurt and garnish, if desired, with fresh peach slices. Serve immediately. Makes 24 4-oz. servings.
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