Peaches And Cream Punch
|Boiling water||4 Cup (64 tbs)|
|Tea bags||6 (Lipton Flo-Thru Regular Or Decaffeinated)|
|Peach nectar||48 Ounce, chilled (4 Can)|
|Champagne/Seltzer||2 Cup (32 tbs), chilled|
|Frozen vanilla low fat yogurt||16 Ounce (1 Container)|
In teapot, pour boiling water over tea bags; cover and brew 5 minutes.
Remove tea bags and cool.
In chilled 4-quart punch bowl, blend peach nectar with tea.
Just before serving, add Champagne.
Top with scoops of yogurt and garnish, if desired, with fresh peach slices.