ICED TEA
2 qts. spring water
12 single decaffeinated tea bags
1 c. water
1 c. sugar
1/2 c. orange juice
1 c. lemon juice
Orange slices
Lemon slices
Ice cubes

In medium saucepan, bring 2 quarts of water to a boil. Add tea bags and steep 10 minutes. Remove tea bags. In a small saucepan, slowly boil 1 cup water with sugar for 3 to 5 minutes or until sugar is dissolved. Add sugar syrup and citrus juices to tea. Remove to pitcher or bowl and refrigerate until chilled. May be refrigerated several hours. Before serving, add fruit slices and ice cubes. Makes 10 cups.

TEX PUNCH
7 tea bags
7 pkgs. Sweet & Low
4 to 5 leaves mint
1 (6 oz.) can orange juice
1 pkg. Crystal Light lemonade

Steep tea bags and mint. Take out mint and squeeze bags into liquid. Add other ingredients. Pour in a gallon jug and add water to fill.

CRANBERRY SIPPER
1 (12 oz.) can frozen pink lemonade
1 (6 oz.) can frozen cranberry juice cocktail
1 (67.6 oz.) bottle lemon lime carbonated beverage or 750 ml. bottle of dry white wine, chilled.
Cracked ice and lemon twists.

In 3 qt. pitcher combine juices; stir in carbonated beverage or wine. Serve over cracked ice with lemon twists. Makes 10 (8 oz.) servings.

HONEY LIMEADE
5 c. water
1 c. lime juice
2/3 c. sugar
2 tbsp. Honey
2 kiwi fruit sliced (or kiwi slices or wedges frozen in ice cubes.)

In 2 quart pitcher combine water, lime juice, sugar and honey. Stir to dissolve sugar. Serve over ice and with kiwi slices.

ORANGE CREME TEA
5 Orange flavored tea bags
1 Peppermint tea bag
1 cup Boiling water
1 1/2 cups Orange juice
2 tbs Honey
1 scoop Vanilla ice cream (or frozen yogurt)

Add the teabags to the boiling water and steep for 5 minutes. Combine tea, orange juice, honey, and ice cream in a blender Mix until blended . Serve.

CHOCOLATE MILK SHAKE
1 cup milk
2 packets hot cocoa mix
1 teaspoon vanilla extract
3-4 cups ice cream

In a blender add milk, hot cocoa mix, and vanilla; blend. then add ice cream and blend until smooth.

SPARKLING ORANGE ICED COFFEE
3 cups Strong black coffee, chilled
1/2 cup Orange juice
1 1/2 cups Club soda
Orange slices

Add orange juice to chilled coffee. Fill 6 tall glasses with ice, and add 1/4 cup of club soda into each glass. Fill the remainder of each glass with coffee mixture
Garnish with an orange slice
Serves 6

ORANGE JULIUS
1 sm. can concentrated orange juice
1 c. milk
1 c. water
1 tsp. Vanilla
1/2 c. sugar
1 tray ice cubes

Blend all in blender.

BANANA SMOOTHIES
2 ripe bananas
2 c. milk
1/4 c. dry milk powder
1/2 tsp. Vanilla
6 ice cubes
1/4 c. sugar and/or fresh frozen strawberries or blueberries (optional)

Blend all ingredients in blender until frothy and ice cubes are well crushed. Makes 1 quart.

ORANGE SMOOTHIES
1 c. orange juice, other flavor will do
1/2 c. yogurt, plain or vanilla
1 banana

Combine ingredients in a blender. Blend until smooth. Serve.

SHERBET SMOOTHIES
2 pts. lemon sherbet, softened
1 1/2 c. cold milk
2 c. frozen fruit, such as peaches, blueberries or raspberries

In blender or food processor, combine all ingredients. Blend until smooth. Serve immediately in chilled glasses. Makes 6 to 8 servings.

ORANGE DRINK
1 (3 oz.) frozen orange juice
1 (10 oz.) frozen strawberries
2 (3 oz.) cans water

Place ingredients in blender, whip and serve.

BANANA SMOOTHIE
2 ripe bananas
2 c. milk
1/4 c. dry milk powder
1/2 tsp. Vanilla
6 ice cubes
1/4 c. sugar and/or fresh frozen strawberries or blueberries

Blend all ingredients in blender until frothy and ice cubes are well crushed. Makes 1 quart.

CHOCOLATE BANANA SMOOTHIE
2 tbsp. cocoa mix
1 c. frozen whipped topping, thawed
2 ripe bananas, sliced
8 chocolate sandwich cookies, crumbled

In a medium bowl, stir cocoa and whipped topping. Fold in sliced bananas and half of the crumbled cookies. Divide into 4 serving dishes, garnish with remaining cookie crumbs. Refrigerate until serving time.

FRUIT SMOOTHIES
4 c. skim milk
2 c. fresh fruit (washed and cut up, hulled, peeled, or pitted as necessary
Sugar to taste (start with 1 tbsp.)
Dash vanilla (optional)

Combine all ingredients in a blender and mix until smooth. Taste for sweetness (add a bit more sugar if necessary). Strain if desired and serve over ice cream or mix in blender with 2 cups of ice. The fresh fruit used can be bananas, berries, melons, peaches, or mangoes.
Makes 4 servings.

STRAWBERRY SMOOTHIE
2 c. vanilla ice cream
1 1/2 c. strawberries
2 tbsp. Sugar
2 tsp. lemon juice
2 c. crushed ice

Combine in blender and process until smooth. Serve immediately.
Makes 4 cups

PEACH SMOOTHIE
1 (16 oz.) pkg. frozen unsweetened sliced peaches
2 c. cranberry-raspberry juice cocktail, chilled
1 (8 oz.) carton raspberry low-fat yogurt

Position knife blade in food processor bowl; add half of all ingredients. Process until smooth. Repeat with remaining ingredients. Yield: 5 cups

PINA COLADA SMOOTHIES
1/2 c. chilled skim milk
1/2 tsp. coconut extract
1/4 ripe banana, peeled & frozen
1/4 c. pineapple chunks, frozen
2-3 ice cubes

In blender combine milk and extract with blender running. Add banana and pineapple. Add ice cubes, one at a time. Blend until smooth. Makes 1 serving.

BLUEBERRY SMOOTHIE
1 c. cold milk
1/2 c. fresh or frozen blackberries
1-3 tbsp. sugar
Ice cubes

Place in blender, cover, start on puree speed then push blend speed until smooth and ice is dissolved.

CHOCOLATE MINT SMOOTHIES
2 c. milk, divided
1/4 c. instant cocoa mix
1/2 tsp. vanilla extract
1/8 tsp. peppermint extract
1 pt. vanilla ice cream

Heat 1/2 cup milk just until hot. Combine hot milk and cocoa mix in container of electric blender. Process until smooth. Add remaining 1 1/2 cups milk, vanilla and peppermint, blend well. Add ice cream and process until mixture is smooth. 4 cups.

HOT SPICED CIDER
1 qt. apple cider
1/4 c. orange juice
2 (4 inch) sticks cinnamon
6 whole cloves

Combine ingredients in a 2-quart saucepan. Cook over medium heat until thoroughly heated. Serve hot. Serve with cinnamon sticks. Servings: 1 quart.

APRICOT MANGO SMOOTHIE
6 oz. light (reduced sugar) fat-free Apricot-Mango yogurt
1 cup. Crystal Light lemonade
1/2 banana
5-6 canned apricot halves

Put all ingredients into blender. Blend Serves 2, per serving: Fat: .5 Calories: 180

CANTALOUPE SMOOTHIE
1 banana, frozen
¼ ripe cantaloupe
½ c. nonfat vanilla yogurt
2 T. powder milk, dry
1 ½ T. orange juice concentrate
1 t. orange blossom honey

Place in blender & mix well. Serves 1. Per serving: Fat 1 g Calories

Kiwi Strawberry Smoothie
3 Peeled Kiwi
1 Cup Frozen Banana Slices
3/4 Cup Pineapple Juice
1/2 Cup Frozen Strawberries

Put All Ingredients Into Blender. Blend Until Smooth. Serves 1, Per Serving: Fat: .2 G Calories: About 200

LEMON STRAWBERRY YOGURT SMOOTHIE
1 cup nonfat vanilla yogurt
1/2 cup orange juice
1 1/2 cup strawberries
1/2 cup crushed ice
1 T. lemon juice
1/2 tsp. lemon zest

Combine all in blender until smooth. Serves 1 (large)

PAPAYA NECTARINE SMOOTHIE -2
1 cup Crystal Light or any other sugar-free lemonade
6 oz. fat free peach yogurt, frozen
1 nectarine, pitted and unpeeled
1 cup papaya, seeded and peeled

Put all ingredients into blender. Blend until smooth. Serves 2, per serving: Fat: 0 g Calories: 120

KIWI LIME SMOOTHIE
2 kiwi fruit
1 banana
1 teaspoon lime juice
1/2 teaspoon grated lime zest
2 ice cubes
1 cup skim milk
1/4 cup part skim millk ricotta cheese

Peel kiwifruits and banana; cut into large chunks. Place fruit, lime juice, lime zest and ice cubes in food processor or blender; process until blended. Add milk and ricotta; process for another 5-10 seconds, scraping down sides of container with rubber spatula. Pour shake into 2 tall glasses and serve. Serve 2.

RUSSIAN TEA
2 c. Tang orange drink mix
3/4 c. instant tea, without sugar and lemon
1 qt. size pkg. instant lemonade mix
1/2 tsp. ground cloves
1 1/3 c. sugar
1 tsp. Cinnamon

Mix all ingredients and store in small tins or jars. To serve, use 2 teaspoons in 1 cup of boiling water.

TANGERINE TEA
2 c. water
1 1/2 c. fresh tangerine or orange juice
1/4 c. sugar, to taste
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
2 tea bags

Heat water to boiling in large saucepan. Stir in tangerine juice, sugar, cinnamon and cloves. Heat to boiling. Simmer and stir until sugar dissolves. Add tea bags.
Let steep 3 - 4 minutes.
Makes 4 servings.

SPICED TEA
1 can unsweetened pineapple juice (32 oz.)
Med. size frozen orange juice
Med. size lemonade juice
2 c. sugar
2 boxes cinnamon sticks
1 gal. brewed tea

Put above ingredients (except tea) in a pan and bring to a boil. Remove from stove and add to 1 gallon brewed tea. When cool, refrigerate. Use as needed. Serve warm.

CAPPUCCINO MIX
1 cup coffee creamer powder
1 cup instant chocolate drink mix
2/3 cup instant exspesso or regular coffee
1/2 sugar
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg

Combine all together well. Store in airtight container. To make 1 cup, take 2 tbsp. of mixture in a cup. Pour 6 ounces of hot water in cup and stir.

COFFEE MIXES

Cafe Vienna
1/2 cup instant coffee
2/3 cup sugar
1/2 cup instant dry milk powder
1/4 cup powdered coffee creamer
1 teaspoon cinnamon
1/4 cup store bought instant butterscotch or vanilla flavored pudding mix

Measure all of the ingredients in a clean dry bowl. Use a fork or a whisk to combine everything together, so it's all evenly distributed. Transfer the mixture to a pretty jar, resealable container, or a zip lock bag. Store on the pantry shelf. This makes a good gift, especially in the winter time.

To Prepare: Place 2 teaspoon of dry Cafe Vienna into a coffee cup. Add hot water to fill up the cup (about 3/4 cup hot water). Stir and serve.

Swiss Mocha
1/2 cup (good quality)instant coffee
1 cup sugar
1 cup instant dry milk powder
1/4 cup powdered coffee creamer
1/4 cup unsweetened cocoa
1/4 cup vanilla flavored instant pudding mix

Measure all of the ingredients into a clean dry bowl. Mix them all together really well with a fork or a wire whisk. It's important to get everything evenly distributed for the best flavor. When it is all mixed up, transfer the mixture to resealable container or a pretty jar, or a zip lock bag. Store it on the pantry shelf. This makes a nice gift in the winter time, especially for chocolate lovers, because it is so rich and creamy.

To Prepare: Measure 3 or 4 tablespoons into a coffee cup. Fill it up with hot water (about 3/4 cup) and mix well.

Orange Cappuccino Mix
1/2 cup (good quality) instant coffee
2/3 cup sugar
1 cup instant dry milk powder
1 to 2 teaspoons dry orange peel
1/8 to 1/4 teaspoon nutmeg


Measure all of the ingredients into a clean dry bowl. Stir with a whisk or a fork to blend thoroughly. Transfer to a tightly sealed container or a zip lock bag. Store on the pantry shelf. I prefer this recipe with 2 teaspoons or orange peel and 1/4 teaspoon nutmeg. This makes a very flavorful beverage, some folks may prefer it a little less spicy. Packed in pretty jars, or in a plastic bag, inserted into a coffee cup, this makes a wonderful gift, especially at Christmas. Be sure to include mixing instructions with the gift.

To Prepare: Combine 2 tablespoons of dry Cafe Cappuccino with enough hot water to fill up a coffee cup (about 3/4 cup).

Mocha Coffee Mix
1 1/4 cups instant coffee granules
7 cups dry milk powder
5 3/4 cups powdered chocolate
drink mix
1/4 cup confectioners' sugar
1 3/4 cups powdered non-dairy creamer

Directions
1 In a large bowl, mix together instant coffee, milk
powder, chocolate drink mix, confectioners' sugar and powdered
creamer. Store in an airtight container.
2 To serve, place 4 tablespoons of mixture into a coffee
mug. Stir in 1 cup boiling water.

Belgian Coffee
1 Egg white
1 Vanilla pod
125ml Whipping cream
Hot coffee

Beat the egg white until it forms stiff peaks.
Remove the seeds from the vanilla pod, and add it to the whipping cream  Beat the cream until it also forms peaks.
Fold in the egg white Fill 4 glasses 1/3 full with the whipped cream mix. Top up with hot coffee. The cream will rise to the top

Almond Peach Smoothie
1 cup skim milk
1 cup sliced peaches
1/2 teaspoon almond extract
1 cup fat-free frozen vanilla yogurt

Combine all ingredients in blender and process until smooth and creamy. This makes a great breakfast.

Calories 173* Fat 1g* Fiber 1g *Cholesterol 2mg Carbohydrate 34g * Sodium 123mg
Weight Watcher Points - 3 points

Caramel Cappuccino Shake
1 cup fat-free vanilla frozen yogurt
1/4 cup fat-free milk
1/2 tsp instant espresso, powder
1/4 tsp ground cinnamon
1/4 cup lite whipped topping
2 Tbsp fat-free caramel topping

Blend yogurt, milk, espresso powder and cinnamon on high. Pour into two glasses. Top each with 2 tablespoons whipped topping and 1 tablespoon caramel topping.