Fruit Punch Bars Recipes

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FRUIT PUNCH



Fruit Punch image

"We had a diabetic child in our church youth group a few years ago and tried to fix snacks that would be within his restrictions but enjoyable for the other kids as well," explains Ruth Tacoma of Falmouth, Michigan. "This punch really fills the bill-you'd never know it's a diabetic drink."

Provided by Taste of Home

Time 5m

Yield 20 servings.

Number Of Ingredients 4

1 envelope sugar-free tropical punch soft drink mix
4-3/4 cups water
1 can (12 ounces) frozen orange juice concentrate, thawed
16 cups diet lemon-lime soda

Steps:

  • In a large pitcher, combine soft drink mix and water. Add orange juice concentrate; mix well. Just before serving, pour mixture into a punch bowl; stir in the soda.

Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

FRUIT PUNCH



Fruit Punch image

Cool and easy recipe. Everyone always loves it, especially my niece.

Provided by Jo Ann Young

Categories     Drinks Recipes     Punch Recipes     Non-Alcoholic Punch Recipes

Time 5m

Yield 60

Number Of Ingredients 4

1 (64 fluid ounce) bottle fruit punch, chilled
1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled
1 (2 liter) bottle ginger ale, chilled
½ gallon orange sherbet

Steps:

  • In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Facts : Calories 42.7 calories, Carbohydrate 10.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 16.4 mg, Sugar 9.5 g

FRUIT PUNCH BARS



Fruit Punch Bars image

I don't remember where or when I got this recipe, but I make it quite often. It's a moist cake filled with fruity goodness.

Provided by Judy Garcia @snflwr8351

Categories     Cookies

Number Of Ingredients 15

17 ounce(s) can fruit cocktail, very well drained
2 - eggs
1 1/2 cup(s) granulated sugar
2 1/4 cup(s) all purpose flour
3/4 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 teaspoon(s) vanilla
1 1/3 cup(s) flaked coconut
1/4 cup(s) walnuts, chopped
GLAZE
3/4 cup(s) granulated sugar
1/2 cup(s) butter or margarine
1/4 cup(s) evaporated milk
1/2 teaspoon(s) vanilla
1/2 cup(s) walnuts, chopped (optional)

Steps:

  • Drain fruit well.
  • In large bowl, beat eggs and sugar until fluffy; stir in fruit, flour, baking soda, salt, and vanilla. Mix well.
  • Spread in greased 9-inch square pan. Sprinkle with coconut and walnuts. Bake at 350° until done, 30-35 minutes. While cake is baking, prepare glaze.
  • GLAZE: In saucepan, combine sugar, margarine, evaporated milk and vanilla. Over medium heat, bring to a boil and boil 2 minutes, stirring constantly. Remove from heat and add walnuts. Drizzle over hot cake.

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