Memorial Day Recipe: Frozen Batidas

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• ½ cup red raspberries, frozen
• ½ teaspoon sugar
• 1 cup pineapple juice + 2 tablespoons
• ⅔ cup condensed milk
• 1 teaspoon vanilla extract


1. In a blender, combine raspberries, sugar and 2 tablespoons pineapple juice until smooth (small chunks of raspberries are ok).
2. Evenly divide blended raspberries in mold and freeze for 30 minutes or until just set.
3. In a blender, combine condensed milk, pineapple juice and vanilla extract.
4. Remove frothy bubbles and fill each mold.
5. Freeze until solid (approximately 3 hours).
6. Serve with a side of raspberries.

Makes 6 – 4 ounce ice pops

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