Southern Strawberry Pretzel Light Dessert
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Rold Gold Pretzel Sticks, 2.5 C crushedSucralose (like Splenda), 3 TbspSucralose (like Splenda), 1 CButter, salted, .25 C, softenedWater, tap, 2 CJello Brand Sugar Free Strawberry Gelatin, 6 oz packageNeufchatel Cheese, 8 oz Light Whipped Topping, 1.5 CStrawberries, fresh, 2 C, sliced Applesauce, unsweetened, .5 C
1. Preheat oven to 400 degrees.
2. Crush pretzels in a ziploc bag with a rolling pin, or with a food processor. Do not crush too finely; allow some larger pieces to remain. Combine crushed pretzels with 3 tbsp of Splenda, applesauce and butter. Press pretzel mixture into 9 X 13 inch baking pan to form a crust. Bake 10 minutes or until lightly browned. Cool completely.
3. Pour 2 C boiling water over strawberrry jello. Stir until completely melted and set aside to cool.
4. Beat cream cheese, 1 C Splenda, and whipped topping until smooth. Spread evenly over cooled crust. Be certain to spread mixture all the way to the edges of the pan in order to seal the crust so that the strawberry mixure does not sink into the crust and cause it to be soggy.
5. Add strawberries to jello and allow mixture to thicken so that it starts to become firm, but can still be spread in the pan. Spread over cream cheese layer, cover and refrigerate until firm.
6. Cut into 18 squares to serve.
Number of Servings: 18
Recipe submitted by SparkPeople user KKS5369.
2. Crush pretzels in a ziploc bag with a rolling pin, or with a food processor. Do not crush too finely; allow some larger pieces to remain. Combine crushed pretzels with 3 tbsp of Splenda, applesauce and butter. Press pretzel mixture into 9 X 13 inch baking pan to form a crust. Bake 10 minutes or until lightly browned. Cool completely.
3. Pour 2 C boiling water over strawberrry jello. Stir until completely melted and set aside to cool.
4. Beat cream cheese, 1 C Splenda, and whipped topping until smooth. Spread evenly over cooled crust. Be certain to spread mixture all the way to the edges of the pan in order to seal the crust so that the strawberry mixure does not sink into the crust and cause it to be soggy.
5. Add strawberries to jello and allow mixture to thicken so that it starts to become firm, but can still be spread in the pan. Spread over cream cheese layer, cover and refrigerate until firm.
6. Cut into 18 squares to serve.
Number of Servings: 18
Recipe submitted by SparkPeople user KKS5369.
Nutritional Info Amount Per Serving
- Calories: 116.6
- Total Fat: 6.2 g
- Cholesterol: 16.4 mg
- Sodium: 301.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 0.9 g
- Protein: 2.2 g
Member Reviews
-
TKK3594
The crust never seemed to firm up and the filling was too thick to spread. I finally mixed the crust and filling together. The directions didn't tell you where to use the applesauce so I put it with the jello and strawberries. Didn't turn out like the "old" recipe but it still tasted good. - 8/3/09