Ingredients
- 4 cups boiling water
- 6 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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Submitted 6/13/05.
Source: Best Recipes/June '93
Submitted By: Linda Wilson
lwilson@gatecom.com
Peaches and Cream Punch