Strawberry Pretzel Squares
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 182.2
- Total Fat: 3.1 g
- Cholesterol: 3.0 mg
- Sodium: 516.6 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 1.7 g
- Protein: 5.8 g
View full nutritional breakdown of Strawberry Pretzel Squares calories by ingredient
Introduction
A low fat version of my mom's strawberry pretzel squares. Similar to a strawberry cheesecake but very light. My mom used to make this when I was a kid but with full fat ingredients. It's great in the summer time for cookouts or brunches. The calories are higher than I expected. I think because I made the crust w/ sugar. I wasn't sure how it would hold up with Splenda. A low fat version of my mom's strawberry pretzel squares. Similar to a strawberry cheesecake but very light. My mom used to make this when I was a kid but with full fat ingredients. It's great in the summer time for cookouts or brunches. The calories are higher than I expected. I think because I made the crust w/ sugar. I wasn't sure how it would hold up with Splenda.Number of Servings: 20
Ingredients
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2 C. Mini Pretzel Twists, crushed finely
1/2 C. Sugar, 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
Directions
Makes 20 Servings (1 square each)
Preheat oven to 350. Mix crushed pretzels, 1/4 C. sugar and margarine. Press firmly into 9x13 and bake 10 min. Cool completely.
Beat cream cheese, remaining 1/4 C. sugar 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. sugar and margarine. Press firmly into 9x13 and bake 10 min. Cool completely.
Beat cream cheese, remaining 1/4 C. sugar 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.
Member Ratings For This Recipe
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LESSOFMOORE
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