Low-fat Strawberry Pretzel Dessert
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 213.3
- Total Fat: 8.3 g
- Cholesterol: 0.4 mg
- Sodium: 260.6 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 3.4 g
- Protein: 4.1 g
View full nutritional breakdown of Low-fat Strawberry Pretzel Dessert calories by ingredient
Introduction
Replacing the butter or margarine with liquid Butter Buds, using low-fat cream cheese, and low-fat whipped topping saves 10-15 gm of fat. In addition, using Splenda instead of sugar saves carbohydrates (sugar).You can substitute raspberry gelatin and whole raspberries for the strawberries. Replacing the butter or margarine with liquid Butter Buds, using low-fat cream cheese, and low-fat whipped topping saves 10-15 gm of fat. In addition, using Splenda instead of sugar saves carbohydrates (sugar).
You can substitute raspberry gelatin and whole raspberries for the strawberries.
Number of Servings: 8
Ingredients
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1/2 c liquid Butter Buds (powdered butter substitute, mixed with 1/2 c hot water)
2 c crushed pretzels
2/3 c Splenda
2 4-c pkgs Jell-o sugar-free strawberry gelatin
2 c boiling water
4 c sliced strawberries
8 oz low-fat cream cheese (neufchatel)
8 oz low-fat (lite) whipped topping
3/4 c Splenda
Directions
Makes 8 servings
Spray 8-in square pan with spray oil.
Crush pretzels to make 2 cups. A rolling pin in a zip top bag or in the pretzel bag works well.
In a small mixing bowl, combine liquid Butter Buds, crushed pretzels, and Splenda. Spread in spayed pan. Bake 7 minutes at 400 degrees Fahrenheit. Remove from oven, allow to cool.
In a 2-c mixing cup, mix gelatin with boiling water. Allow to cool slightly.
Slice strawberries. Set aside.
In another small mixing bowl, beat the cream cheese slightly. Add Splenda and continue beating. Fold in whipped topping. Spread on the cooled crust, cover and place in refrigerator until chilled.
Add the strawberries to the gelatin and pour over the cream cheese mixture.
Keep refrigerated.
To serve, cut into 8 servings. Can add 1-2 T additional whipped topping for garnish (not in nutritional info).
Number of Servings: 8
Recipe submitted by SparkPeople user LKEETON.
Spray 8-in square pan with spray oil.
Crush pretzels to make 2 cups. A rolling pin in a zip top bag or in the pretzel bag works well.
In a small mixing bowl, combine liquid Butter Buds, crushed pretzels, and Splenda. Spread in spayed pan. Bake 7 minutes at 400 degrees Fahrenheit. Remove from oven, allow to cool.
In a 2-c mixing cup, mix gelatin with boiling water. Allow to cool slightly.
Slice strawberries. Set aside.
In another small mixing bowl, beat the cream cheese slightly. Add Splenda and continue beating. Fold in whipped topping. Spread on the cooled crust, cover and place in refrigerator until chilled.
Add the strawberries to the gelatin and pour over the cream cheese mixture.
Keep refrigerated.
To serve, cut into 8 servings. Can add 1-2 T additional whipped topping for garnish (not in nutritional info).
Number of Servings: 8
Recipe submitted by SparkPeople user LKEETON.
Member Ratings For This Recipe
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KRAZY*KRAFTER
