Pink Tulip Punch

1 - 12 ounces frozen raspberries, unsweetened , thawed
2 medium-size ripe bananas, peeled and sliced
2 - 12 ounce cans frozen orange pineapple apple juice concentrate,
thawed
2 cups water
1 - 32 ounce bottle of berry flavored sparkling mineral water, chilled

Puree raspberries in a blender. Pour puree trough a strainer into a
bowl
to discard seeds and pulp. Return the puree to blender container. Add
sliced banana and 1 can of juice, cover and process until smooth.Pour
mixture into a large freezer proof container. Stir in remaining 1 can
of
juice and 2 cups of water. Cover and freeze 4 hours or until slushy.

TO SERVE: transfer juice mixture to a small punch bowl.
stir in mineral water and serve immediately.
Yield 12 servings... (1 cup )

Per serving
122 calories
carbs. 29 g
3.2 f fiber
cholesterol 0 mg
sodium 18 mg
exchange 2 fruit

This is a good punch for a gathering and it is good for either
diabetics or non diabetics.
Any questions write to Nancy at . Enjoy!