Low Fat Strawberry Pretzel Salad Recipes
SUGAR FREE STRAWBERRY PRETZEL SALAD
Strawberry Pretzel Salad is an absolute must make during the holidays, especially when you can make it SUGAR FREE but just as delicious as the traditional version! This Sugar Free Strawberry Pretzel Salad recipe is made with layers of salty and buttery pretzels, low fat cream cheese/whipped cream, and of course and tangy strawberry jello topping. It's a delicious side dish or even dessert for Christmas, Easter, Thanksgiving, and beyond!
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.
- Mix together the melted butter, crushed pretzels, and 3 tablespoons stevia (or sugar) in a medium-sized bowl. Pour the pretzel mixture into the baking dish and press down firmly to create a flat, thin layer.
- Bake the crust for 7-8 minutes, then remove from the oven and allow to fully cool.
- Using a hand mixer or stand mixer with the paddle attachment, beat together the cream cheese and ¾ cup stevia. Stir in the whipped topping until smooth.
- Pour the cream cheese mixture over the pretzel crust and use a spoon or offset spatula to make a smooth layer. Place in the refrigerator to chill for 30-60 minutes.
- Boil the water in a small saucepan. Once boiling, turn off the heat and stir in the gelatin mix. Allow to cool for 10 minutes.
- Stir in the frozen strawberries and crushed pineapple.
- Pour the strawberry mixture over the cream cheese layer and place back in the refrigerator for 6-8 hours, or until the gelatin is fully firmed.
- Slice and serve with a dollop of whipped cream and sliced strawberries!
Nutrition Facts : Calories 269 kcal, Carbohydrate 34 g, Protein 6 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 44 mg, Sodium 463 mg, Fiber 1 g, Sugar 9 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
STRAWBERRY PRETZEL DESSERT
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. -Aldene Belch, Flint, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
Nutrition Facts : Calories 295 calories, Fat 15g fat (10g saturated fat), Cholesterol 39mg cholesterol, Sodium 305mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
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- To make the jello layer: In a small saucepan; combine strawberries, water, gelatin and sweetener, and bring to a boil. Reduce heat; simmer, uncovered for 3-5 minutes or until berries are soft enough to mash. Mash strawberries with a whisk or potato masher while cooking, and turn off heat once strawberries are mashed and gelatin is dissolved. Let gelatin layer cool to room temperature, and stir in 1 1/2 cup chopped strawberries. Refrigerate while preparing the rest of the dish.
- To make the crust: Combine the ingredients for the crust in a food processor, and pulse until pretzels are roughly chopped (or place in a ziplock bag and crush with rolling pin) and then stir ingredients together. Press into an 8×8 inch pan. Bake at 400 degrees F. for 8 minutes. Cool to room temp.
- To make the cream cheese layer: Blend everything (except whipped topping) for the cream cheese layer in a blender until smooth, then fold in the whipped topping.
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