Combine cranberry pomegranate juice drink and raspberries in large blender. Blend on high speed for 15 seconds or until smooth and slushy. Add sorbet. Blend on medium speed for 5 seconds or until mixed.

Makes 2 servings.

Tip: For fewer calories and less sugar, try this recipe with Light or Diet Cranberry Pomegranate Juice Drinks.

Per Serving: Cal. 295 (15% DV), Fat Cal. 0, Pro. 1 g (1% DV), Carb. 72 g (24% DV), Fat 0 g (0% DV), Chol. 0 mg (0% DV), Sod. 45 mg (2% DV), Vit. A 5 RE (1% DV), Vit C 77 mg (128% DV), Vit. E 0 mg (0% DV), Calcium 10 mg (1% DV), Iron 1 mg (3% DV), Folate 0 Ug (0% DV), Zinc 0 mg (0% DV), Pot. 150 mg (4% DV), Dietary Exchange: Fruit 5

In cocktail shaker filled halfway with ice, combine all ingredients and shake well. Strain mixture into chilled cocktail glass.

Makes 1 serving.

Tip: For fewer calories and less sugar, try this recipe with Light or Diet Cranberry Pomegranate Juice Drinks.

Per Serving: Cal. 207 (10% DV), Fat Cal. 0, Pro. 0 g (0% DV), Carb. 22 g (7% DV), Fat 0 g (0% DV), Chol. 0 mg (0% DV), Sod. 17 mg (1% DV), Vit. A 1 RE (0% DV), Vit C 33 mg (55% DV), Vit. E 0 mg (0% DV), Calcium 2 mg (0% DV), Iron 0 mg (0% DV), Folate 2 Ug (0% DV), Zinc 0 mg (0% DV), Pot. 89 mg (3% DV), Dietary Exchange: Fruit 1.5, Fat 2

Pour ruby pomegranate juice drink and Champagne into Champagne flute. Add splash of peach schnapps.

Makes 1 servings.

Per Serving: Cal. 72 (4% DV), Fat Cal. 0, Pro. 0 g (0% DV), Carb. 9 g (3% DV), Fat 0 g (0% DV), Chol. 0 mg (0% DV), Sod. 9 mg (0% DV), Vit. A 0 RE (0% DV), Vit C 15 mg (25% DV), Vit. E 0 mg (0% DV), Calcium 0 mg (0% DV), Iron 0 mg (0% DV), Folate 0 Ug (0% DV), Zinc 0 mg (0% DV), Pot. 13 mg (0% DV), Dietary Exchange: Fruit 1, Fat 0.5

Combine sweetened dried cranberries, sugar and water in small saucepan. Cook over medium-low heat for 3 minutes or until sugar is dissolved and cranberries are plumped. Stir in brandy. Let cool.

Combine brandy mixture, wine, cranberry pomegranate juice drink and orange juice in large pitcher. Add orange slices. Mix well and chill. Stir in club soda just before serving.

Makes 10 servings.

Tip: For fewer calories and less sugar, try this recipe with Light or Diet Cranberry Pomegranate Juice Drinks.

Per Serving: Cal. 167 (8% DV), Fat Cal. 0, Pro. 0 g (1% DV), Carb. 20 g (7% DV), Fat 0 g (0% DV), Chol. 0 mg (0% DV), Sod. 26 mg (1% DV), Vit. A 8 RE (2% DV), Vit C 37 mg (62% DV), Vit. E 0 mg (0% DV), Calcium 17 mg (2% DV), Iron 1 mg (2% DV), Folate 12 Ug (3% DV), Zinc 0 mg (1% DV), Pot. 215 mg (6% DV), Dietary Exchange: Fruit 1.5, Fat 1.5

In a cocktail shaker filled with ice, combine cranberry pomegranate juice drink, tequila, liqueur, lime juice and orange zest. Shake until well-chilled. Rub rim of margarita glass with lime wedge. Dip in coarse salt. Strain cocktail into glass with ice. Garnish rim of glass with remaining lime wedge.

Makes 1 serving.

Tip: For fewer calories and less sugar, try this recipe with Light or Diet Cranberry Pomegranate Juice Drinks.

Per Serving: Cal. 153 (8% DV), Fat Cal. 0, Pro. 0g (0% DV), Carb. 14 g (5% DV), Fat 0 g (0% DV), Chol. 0 mg (0% DV), Sod. 9 mg (0% DV), Vit. A 1 RE (0% DV), Vit C 19 mg (31% DV), Vit. E 0 mg (0% DV), Calcium 2 mg (0% DV), Iron 0 mg (0% DV), Folate 1 Ug (0% DV), Zinc 0 mg (0% DV), Pot. 54 mg (2% DV), Dietary Exchange: Fruit 1, Fat 2

Toss together all salad ingredients in large bowl. Divide equally among 4 salad plates.

Whisk together ruby pomegranate juice drink, lemon juice and sugar in small bowl. Add mayonnaise and oil. Whisk until smooth and creamy. Drizzle over salads.

Makes 4 servings.

Per Serving: Cal. 282 (14% DV), Fat Cal. 191 , Pro. 3 g (5% DV), Carb. 22 g (7% DV), Fat 21 g (33% DV), Chol. 5 mg (2% DV), Sod. 89 mg (4% DV), Vit. A 240 RE (47% DV), Vit C 18 mg (30% DV), Vit. E 0 mg (1% DV), Calcium 39 mg (4% DV), Iron 1 mg (5% DV), Folate 13 Ug (3% DV), Zinc 1 mg (3% DV), Pot. 118 mg (3% DV), Dietary Exchange: Veg 1, Fruit 1, Fat 4

Heat oil in 3 to 4-quart saucepan over medium-high heat. Add onion, garlic, coriander and turmeric. Cook, stirring occasionally, for 5 minutes or until onion is tender. Add broth, lentils and split peas. Bring to a boil. Cover and reduce heat; simmer 30 to 35 minutes or until split peas are desired tenderness. Stir in cranberry pomegranate juice drink, parsley and mint. Simmer for 5 minutes. Season to taste with salt and pepper. Squeeze lime juice over individual servings and sprinkle with green onions.

Makes 6 servings.

Tip: for fewer calories and less sugar, try this recipe with Light or Diet Cran-Pomegranate™ Juice Drinks.

Per Serving: Cal. 370 (19% DV), Fat Cal. 64, Pro. 18 g (35% DV), Carb. 58 g (19% DV), Fat 8 g (12% DV), Chol. 0 mg (0% DV), Sod. 411 mg (17% DV), Vit. A 147 RE (29% DV), Vit C 35 mg (59% DV), Vit. E 0 mg (0% DV), Calcium 74 mg (7% DV), Iron 4 mg (23% DV), Folate 148 Ug (37% DV), Zinc 2 mg (16% DV), Pot. 822 mg (23% DV), Dietary Exchange: Starch 4, Meat 1, Fat 1

Unroll lamb and trim any excess fat. Make 1-inch slits with knife all over lamb. Combine lemon juice, oregano, garlic, salt and pepper in a small bowl and rub over all sides of lamb and into slits.

Place lamb in resealable plastic bag; add cranberry-pomegranate juice and place in 13x9inch pan. Refrigerate 4 to 24 hours, turning occasionally.

When ready to bake, heat oven to 450°F. Line rimmed baking sheet with foil; place a wire rack over pan. Spray rack and pan with cooking spray. Remove lamb from marinade; discard marinade. Blot lamb dry with paper towel; brush with olive oil. Place on wire rack.

Bake 20 to 30 minutes or until internal thermometer reaches 132°F for medium rare in the thickest part.

Makes 6 servings.