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AUTUMN FROST PUNCH

Ingredients:

1 c. water
1 pt. orange sherbet
2 cartons (8 oz. each) pineapple yogurt
1/3 c. frozen concentrated orange juice, softened


Preparation:

Soften sherbet and place in blender. Add yogurt, orange concentrate and water. Blend until smooth. Pour into serving cups. Yield: about 5 1-3 cups. (If you do not have blender, make in a large bowl using hand mixer.) If you wish, reserve part of sherbet to float on top of punch.













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