Creamy Pink Punch
|Crushed striped peppermint candy||2 Ounce|
|Marshmallow cream||3⁄4 Cup (12 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Cold water||1⁄2 Cup (8 tbs)|
|Instant nonfat dry milk||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Maraschino cherry syrup||3⁄4 Cup (12 tbs)|
|Chopped maraschino cherries||1⁄3 Cup (5.33 tbs)|
|Sparkling white grape juice||3 1⁄2 Cup (56 tbs), chilled|
To make peppermint frost, combine candy, marshmallow cream, and boiling water.
Stir until candy is dissolved; chill.
Pour the cold water into a bowl; add the dry milk and whip until soft peaks are formed, 3 to 4 minutes.
Add lemon juice and continue whipping until stiff, 3 to 4 minutes.
Fold peppermint mixture into whipped dry milk.
Turn into a refrigerator tray and freeze until firm.
Serving size: Complete recipe
Calories 1506 Calories from Fat 1
% Daily Value*
Total Fat 0.12 g0.19%
Saturated Fat 0.02 g0.11%
Trans Fat 0 g
Cholesterol 14.7 mg4.9%
Sodium 380.5 mg15.9%
Total Carbohydrates 355 g118.4%
Dietary Fiber 2 g7.8%
Sugars 321.6 g
Protein 22 g44.5%
Vitamin A 0.6% Vitamin C 509.4%
Calcium 77.3% Iron 1.4%
*Based on a 2000 Calorie diet