Cookies and punch go great together! Check out these tips for making Christmas cookies.
Makes 24 to 26 servings
|1||pint vanilla frozen yogurt, softened|
|Fresh or frozen raspberries|
|1||can (12 ounces) frozen lemonade concentrate, thawed|
|1||can (12 ounces) frozen orange-cranberry juice concentrate, thawed|
|1||can (12 ounces) frozen Ruby Red grapefruit juice concentrate, thawed|
|2||cups cold water|
|1/4||cup lime juice|
|2||bottles (28 ounces each) ginger ale, chilled|
|Assorted cookie cutters in star, snowflake or holiday shapes|
- Line 9-inch square baking dish with parchment paper. Spread yogurt evenly in prepared dish; freeze until firm. Meanwhile, place baking sheet in freezer to chill.
- Remove frozen yogurt from baking dish. Using cookie cutters, cut out desired shapes from frozen yogurt. Transfer cutouts to chilled baking sheet. Press raspberry into center of each yogurt cutout; freeze until ready to serve.
- Combine lemonade and juice concentrates, water and lime juice in punch bowl. Just before serving, add ginger ale. Float yogurt cutouts in punch.
Check out more recipes for Christmas