Strawberry Yogurt Pretzels
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 316.7
- Total Fat: 0.1 g
- Cholesterol: 1.1 mg
- Sodium: 439.4 mg
- Total Carbs: 77.0 g
- Dietary Fiber: 0.0 g
- Protein: 4.1 g
View full nutritional breakdown of Strawberry Yogurt Pretzels calories by ingredient
Number of Servings: 12
Ingredients
*Yogurt, Yoplait Light, Strawberry, 16 oz (remove)
*Rold Gold Fat Free Tiny Twists Pretzels, 12 oz (remove)
Powdered Sugar, 5 cup, unsifted (remove)
Directions
Directions
1Preheat oven to 250°F.
2In a large mixing bowl, mix the confectioners sugar into the yogurt, one cup at a time with a hand blender.
3Using tongs or chopsticks, dip the pretzels, one at a time, into the frosting and place them on a wire cooling rack (place a cookie sheet under the wire rack to catch the excess frosting that will drip from the pretzels).
4Once all pretzels are coated, turn your oven off and place the wire rack and cookie sheet in, leaving the oven door slightly open. The excess heat will help the frosting dry without leaving the pretzels soggy.
5Allow frosting to harden for 3-4 hours, remove from oven, and store pretzels in an airtight container for up to 3 days.
Number of Servings: 12
Recipe submitted by SparkPeople user AFISHE10.
1Preheat oven to 250°F.
2In a large mixing bowl, mix the confectioners sugar into the yogurt, one cup at a time with a hand blender.
3Using tongs or chopsticks, dip the pretzels, one at a time, into the frosting and place them on a wire cooling rack (place a cookie sheet under the wire rack to catch the excess frosting that will drip from the pretzels).
4Once all pretzels are coated, turn your oven off and place the wire rack and cookie sheet in, leaving the oven door slightly open. The excess heat will help the frosting dry without leaving the pretzels soggy.
5Allow frosting to harden for 3-4 hours, remove from oven, and store pretzels in an airtight container for up to 3 days.
Number of Servings: 12
Recipe submitted by SparkPeople user AFISHE10.
Member Ratings For This Recipe
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