Low Calorie / Low Sugar Strawberry Pretzel Salad
User Reviews
5
Low Calorie / Low Sugar Strawberry Pretzel Salad
Description
The crust combines finely crushed pretzels with sweetener and butter, baked briefly to set and cool before adding the filling. The filling is a smooth blend of reduced-fat cream cheese, sweetener, and lite whipped topping, beaten until even. The strawberry gelatin is dissolved in boiling water, mixed with fresh sliced strawberries, and chilled before being spooned gently over the filling to prevent disruption of the creamy layer.
The finished salad offers contrasting textures — a crisp, salty crust under a smooth, mildly sweet filling topped by the slightly tangy, fruit-studded gelatin. It is sliced and served chilled, ideal as a refreshing dessert.
Use gluten-free pretzels and dairy-free ingredients as needed for dietary preferences. The salad stores well refrigerated for up to five days and can also be frozen tightly covered for up to three months. To avoid white speckles in the gelatin layer, spoon the gelatin mixture carefully rather than pouring it.
Ingredients
Topping:
- 2 (0.6g) packages strawberry gelatin mix sugar-free
- 4 cups water boiling
- 2 cups strawberries fresh, sliced
Crust:
- 2.5 cups pretzels use gluten-free if needed, crushed
- 3 Tbsp truvia sweetener or sugar (or other granular sweetener of choice
- 1/2 cup butter melted
Filling:
- 8 oz. cream cheese reduced-fat
- 1/2 cup truvia sweetener or sugar (or other granular sweetener of choice
- 8 oz. Cool Whip lite
Instructions
- Preheat the oven to 400 degrees F.
- For the topping: Go ahead and boil water and slice your strawberries. Then whisk together jello and boiling water in a bowl until jello is completely dissolved. Add the strawberries then place in the refrigerator.
- For the crust: In a medium bowl, mix the crust ingredients. Press into an ungreased 9-x13-inch baking dish then bake for 8 minutes. Make sure to cool completely before adding filling on top.
- For the filling: In a medium bowl, beat filling ingredients with an electric mixer on medium speed until smooth.
- Assemble! Spread filling over the cooled crust. Make sure to spread and smooth the filling layer evenly on the top so that the jello layer will be even too. Cover and refrigerate until cool, about 30 minutes to an hour. Then carefully spoon gelatin topping over the filling. Refrigerate 4 to 6 hours or until firm.
Notes
- Chop pretzels finely for a cohesive crust; use a food processor or crush in a sealed bag with a rolling pin.
- Let cream cheese reach room temperature before mixing to avoid lumps in filling.
- Layer gelatin topping carefully by spooning to preserve filling integrity.
- Store covered in refrigerator up to 5 days or freeze tightly wrapped for 3 months.
- Substitute gluten-free pretzels and dairy-free ingredients to adapt for dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1/12 of dessert | |
| Calories | 237kcal | 12% |
| Carbohydrates | 24.9g | 8% |
| Protein | 3.5g | 7% |
| Fat | 13.7g | 21% |
| Saturated Fat | 9.1g | 46% |
| Fiber | 1.1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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