Bellini Bar |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 2 10-ounce packages frozen raspberries in syrup, thawed | 1 12-ounce can frozen lemonade concentrate, thawed | fresh raspberries |
| lemon slices | 3 750-ml bottles chilled Prosecco | |
| 1 | Puree raspberries in blender or processor until smooth. Strain into 2-cup pitcher, discarding seeds. Pour thawed lemonade concentrate into another 2-cup pitcher. |
| 2 | Set out lemonade concentrate, raspberry puree, fresh raspberries, and lemon slices with Champagne flutes and Prosecco. Pour 2 to 4 tablespoons raspberry puree or lemonade concentrate into each Champagne flute (amount will depend on size of glass and personal preference). Slowly fill flutes with Prosecco. Garnish with fresh raspberries or lemon slices. |