RUBY RED BELLINI PUNCH

2 cups raspberries

4 cups grapefruit juice

1.5 litres gingerale or club soda

1 can raspberry concentrate cocktail

Mix. Serve.

Serves 16

Optional: add grapes, blueberries or watermelon

LEMON AND MINT ICED TEA

8 cups water, divided

3 family-sized tea bags

1 sprig fresh mint (about 1/4 cup leaves)

3/4 cup sugar

1/4 cup fresh lemon juice

Bring 4 cups water to a boil in a medium saucepan. Add tea bags and mint to pan; steep for 10 minutes. Remove and discard tea bags and mint.

Combine sugar and juice in a glass measuring cup. Add 1/2 cup hot tea mixture; stir until sugar dissolves. Pour sugar mixture into a 2 litre pitcher. Pour the remaining hot tea mixture into pitcher. Add 4 cups cold water, and stir. Serve over ice, if desired.

Yield: 8 servings (1 cup each)

Per serving: 75 calories

Cooking Light's "Easy Summer Meals," 2007, pg 73

MOCHA-SPICED COFFEE

1/2 cup ground coffee

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

5 cups water

1 cup fat-free milk

1/4 cup packed brown sugar

1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)

1 tsp vanilla extract

whipped cream (optional)

Place the first 3 ingredients in a coffee filter or filter basket of a coffee maker. Add 5 cups water to the coffee maker, and brew according to the manufacturer's instructions.

Combine fat-free milk, brown sugar, and chocolate syrup in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in brewed coffee and vanilla extract. Serve with whipped cream, if desired. Serve immediately.

Yield: 6 servings (1 cup each)

Per serving: 83 calories

Cooking Light's "Easy Summer Meals," 2007, pg 67

Pineapple Orange Smoothie

Ingredients:

3 - 4 Pineapple slices
1 orange cut up
1 cup milk
1 cup ice cubes
2 tsp sugar or honey

Directions:

Add all ingredients into blender. Blend for 1 minute until smooth. Pour into cups with straws and enjoy.

Posted by Jordyn Sweiss