A refreshing twist on fruity tea is a thirst-quenching solution to jazz up plain old water. A perfect way to cool down on a stifling hot day. Healthy and delicious!
4 peach tea bags
4 raspberry tea bags
- Add the tea bags to a 2-quart (8-cup) pitcher and fill it about one-third of the way with boiling water.
- Steep for 5 minutes, then remove the tea bags. Fill the rest of the pitcher with cold water. Serve over lots and lots of ice.
This recipe comes from Joy Bauer’s newest book, From Junk Food to Joy Food.
We all want to look and feel better, but where’s the fun in nibbling on boring salads and choking down steamed broccoli? It’s tough sticking to a diet when you’re craving barbecue ribs, fettucine Alfredo, vegetable lo mein, and chocolate milkshakes. But best-selling author and TODAY show nutrition expert Joy Bauer is fresh from her kitchen with news for you: You can have your cheesecake and eat it, too!
In these bright, colorful pages, Joy shares how you can drop the calories in your most fattening favorites—without compromising flavor.