Peaches And Cream Punch - cooking recipe

Ingredients

4 c. boiling water
6 tea bags
4 (12 oz.) cans peach nectar, chilled
2 c. champagne or seltzer, chilled
2 c. (1 pt.) frozen low-fat vanilla yogurt

Preparation

In a teapot, pour boiling water over tea bags. Cover and brew for 5 minutes. Cool.
In a chilled 4-quart punch bowl, blend peach nectar with tea.
Add champagne or seltzer.
Top with scoops of yogurt and garnish, if desired, with fresh peach slices.
Serve immediately.
Makes 24 (4 ounce) servings.