Pink Tulip Punch Recipe

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Pink Tulip Punch
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Ingredients
5
Count
Nutrition
22
Calories
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Ingredients:

Directions:

  1. Place raspberries in a blender; process until smooth. Pour raspberry puree through a wire-mesh strainer into a bowl, discarding pulp and seeds remaining in strainer. Return strained puree to blender. Add sliced banana and 1 can juice concentrate; process until smooth.
  2. Pour mixture into a large freezer-proof container. Stir in remaining 1 can juice concentrate and 2 cups water. Cover and freeze 4 hours or until slushy.
  3. To serve, transfer juice mixture to a small punch bowl. Stir in mineral water, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 22.43 Kcal (94 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1.67mg 0%
Potassium 73.1mg 2%
Total Carbs 5.76g 2%
Sugars 3.44g 14%
Dietary Fiber 0.68g 3%
Protein 0.22g 0%
Vitamin C 3.7mg 6%
Calcium 5.3mg 1%
Amount Per 100 g
Calories 32.7 Kcal (137 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2.44mg 0%
Potassium 106.53mg 2%
Total Carbs 8.4g 2%
Sugars 5.02g 14%
Dietary Fiber 1g 3%
Protein 0.32g 0%
Vitamin C 5.3mg 6%
Calcium 7.7mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.3
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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