TLC Cooking "Piña Colada Punch"

Piña Colada Punch

Piña Colada Punch

YIELD Makes 12 (1/2 cup) servings
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This winning combination of pineapple juice, rum extract and coconut extract is the perfect way to bring the tastes of the tropics to your party.

INGREDIENTS

3	cups water
10	whole cloves
4	cardamom pods
2	sticks cinnamon
1	pint low-fat piña colada frozen yogurt, softened*
1	can (12 ounces) frozen pineapple juice concentrate, thawed
1‑1/4	cups lemon seltzer water
1‑1/4	teaspoons rum extract
3/4	teaspoon coconut extract (optional)
Mint sprigs (optional)

*Can substitute pineapple sherbet for low-fat piña colada frozen yogurt. When using pineapple sherbet, use coconut extract for more authentic flavor.

PREPARATION:

Combine water, cloves, cardamom and cinnamon in small saucepan. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 5 minutes; cool. Strain spices; discard.
Combine spiced water, frozen yogurt and juice concentrate in small punch bowl or pitcher. Stir until frozen yogurt is melted. Stir in seltzer water, rum extract and coconut extract, if desired. Garnish with mint sprigs.

This recipe appears in: Punch

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Starch	1/2
Fruit	1

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