Strawberry Pretzel Squares (crust w/ Splenda)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 C. Mini Pretzel Twists, crushed finely 1/2 C. Splenda, divided in half 2/3 C. Blue Bonnet Light Margarine, melted 12 oz. Fat Free Cream Cheese, softened 2 Tbs. Skim Milk 1 C. Cool Whip Free 2 C. Boiling Water 2 Small Packages of Jell-o Sugar Free Low Cal. Gelatin Dessert, Strawberry Flavor 1-1/2 C. Cold Water 2 Pints Frozen or Fresh Strawberries (No Sugar Added), Sliced & Thawed
Makes 20 Servings (1 square each)
Preheat oven to 350. Mix crushed pretzels, 1/4 C. Splenda and margarine. Press firmly into 9x13 and bake 10 min. Cool completely.
Beat cream cheese, remaining 1/4 C. Splenda and milk until smooth. Gently fold in Cool Whip. Spread over cooled crust and refrigerate.
Meanwhile, in a large bowl, stir boiling water into jell-o for at least 2 min. until dissolved. Stir in cold water. Refrigerate 1-1/2 hrs until thick. Stir in sliced strawberries. Spoon over cream cheese mixture and refrigerate 3 more hrs until firm.
Cut into 20 squares.
Number of Servings: 20
Recipe submitted by SparkPeople user EMMB87.
Preheat oven to 350. Mix crushed pretzels, 1/4 C. Splenda and margarine. Press firmly into 9x13 and bake 10 min. Cool completely.
Beat cream cheese, remaining 1/4 C. Splenda and milk until smooth. Gently fold in Cool Whip. Spread over cooled crust and refrigerate.
Meanwhile, in a large bowl, stir boiling water into jell-o for at least 2 min. until dissolved. Stir in cold water. Refrigerate 1-1/2 hrs until thick. Stir in sliced strawberries. Spoon over cream cheese mixture and refrigerate 3 more hrs until firm.
Cut into 20 squares.
Number of Servings: 20
Recipe submitted by SparkPeople user EMMB87.
Nutritional Info Amount Per Serving
- Calories: 154.1
- Total Fat: 3.2 g
- Cholesterol: 3.0 mg
- Sodium: 494.1 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 1.6 g
- Protein: 5.5 g
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