Low Fat Strawberry Pretzel Salad Food

MAKEOVER STRAWBERRY PRETZEL DESSERT

Steps:

• In a large bowl, combine the pretzels, butter and 3 tablespoons sugar. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 400° for 18-20 minutes or until set. Cool on a wire rack. , In a large bowl, beat the cream cheese, sugar substitute and remaining sugar until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled., Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan. Bring to a boil. Pour into a large bowl; stir in gelatin until dissolved., Drain strawberries, reserving juice; set strawberries aside. Add water to strawberry juice if necessary to measure 1-1/2 cups; stir into gelatin mixture. Refrigerate until partially set. , Stir in reserved pineapple and strawberries. Carefully spoon over filling. Cover and refrigerate for 3-4 hours or until firm.

SUGAR FREE STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.
• Mix together the melted butter, crushed pretzels, and 3 tablespoons stevia (or sugar) in a medium-sized bowl. Pour the pretzel mixture into the baking dish and press down firmly to create a flat, thin layer.
• Bake the crust for 7-8 minutes, then remove from the oven and allow to fully cool.
• Using a hand mixer or stand mixer with the paddle attachment, beat together the cream cheese and ¾ cup stevia. Stir in the whipped topping until smooth.
• Pour the cream cheese mixture over the pretzel crust and use a spoon or offset spatula to make a smooth layer. Place in the refrigerator to chill for 30-60 minutes.
• Boil the water in a small saucepan. Once boiling, turn off the heat and stir in the gelatin mix. Allow to cool for 10 minutes.
• Stir in the frozen strawberries and crushed pineapple.
• Pour the strawberry mixture over the cream cheese layer and place back in the refrigerator for 6-8 hours, or until the gelatin is fully firmed.
• Slice and serve with a dollop of whipped cream and sliced strawberries!

LOW FAT STRAWBERRY PRETZEL SALAD

Steps:

• Combine melted butter and crushed pretzels, then press in the bottom of a 9x13 inch baking pan coated with cooking spray. Bake crust for 10 minutes at 400 degrees F and let cool.
• Dissolve gelatin in 2 cups of boiled water and add strawberries, put in refrigerator to thicken.
• Mix marshmallows, cream cheese, sugar and 2 cups of Cool Whip until smooth, then spread on cooled crust. Pour thickened gelatin over cream cheese filling and top with remaining Cool Whip. Decorate with fresh strawberries or nuts.

LOW CALORIE STRAWBERRY "PRETZEL" SALAD

Steps:

• Combine crust ingredients and pat in the bottom of a 9x13" pan. Add a little more water if necessary. Bake 8 minutes in preheated 375 oven. Let cool completely.
• Combine splenda and cream cheese in medium bowl for 3 minutes over low speed. Mixture will be thick. Gradually add Cool Whip, do not over beat. Pour over cooled pretzel crust. Cover and chill 1 hour.
• Combine Jello and hot water in medium bowl. Gradually add berries, stirring a few minutes until mixture has slightly cooled. Carefully pour over cream cheese mixture. Cover and chill at least 2 hours.

CRANBERRY PRETZEL SALAD

Steps:

• Line an 8- or 9-inch square baking dish with parchment paper, making sure there is enough overhang to cover the sides by an inch or two.
• Preheat the oven to 350 degrees F.
• Crush the pretzels in a blender or food processor until they are mostly crumbs-I like to have a few larger pretzel pieces in there so people can really get a bit of pretzel texture in every bite.
• Pour the crumbs into a large bowl. Add the butter and sugar, and stir until combined.
• Press the crust mixture into the bottom of the prepared baking dish.
• Bake for about 12 minutes, until golden brown and matte. Let the crust cool while you make the cream cheese layer.
• Pour the hot water into a small heatproof bowl. Sprinkle the gelatin over the water and let dissolve.
• In a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed for 1-2 minutes until soft peaks form.
• Add 1 tablespoon of the confectioner's sugar and whip until firm peaks form, about 1-2 minutes more.
• Transfer the whipped cream to a separate bowl.
• Gently heat the dissolved gelatin, either in the microwave in 10-second bursts or over a bowl of simmering water or diffuser plate on the stove. Stir frequently until the liquid is clear.
• Let the gelatin cool slightly while you continue working.
• Add the softened cream cheese to the stand mixer bowl and switch to the paddle attachment.
• Beat on medium speed until fluffy, then scrape down the sides of the bowl and beat in the remaining 2 tablespoons confectioner's sugar. Scrape down the sides of the bowl again.
• Add half the whipped cream to the cream cheese, beating on medium speed just until incorporated.
• Beat in the remaining whipped cream and drizzle the dissolved gelatin into the mixture while the mixer is running, continuing to beat until all ingredients are evenly incorporated.
• Spread the whipped cream cheese layer evenly over the pretzel crust, making sure all the edges are covered.
• Refrigerate for at least 3 hours until fully chilled.
• Heat the cranberries, sugar, and water in a medium saucepan over medium-low heat, stirring frequently until the sugar dissolves and the liquid comes to a simmer.
• Continue to cook, stirring occasionally, until the cranberries soften and start to burst.
• Remove from the heat and stir in the Jello packet until dissolved.
• Carefully pour the cranberry Jello over the cream cheese layer, spreading it evenly in the pan.
• Refrigerate for at least 3 hours until set-or let it rest overnight.
• Carefully lift the dessert out of the pan and onto a cutting board using the parchment paper as a set of handles.
• With a long knife, slice into 9 squares. Wipe the knife between slices to ensure clean cuts.
• Refrigerate any leftovers for up to 3 days. The cranberry will eventually bleed down into the cream cheese and the pretzels will become soggy, so don't wait too long to enjoy!

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
• Bake 8 to 10 minutes, until set. Set aside to cool.
• In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
• Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

BEST STRAWBERRY PRETZEL SALAD (DESSERT!)

Steps:

• Preheat oven to 350°F. Set out a 9 x 13 inch baking dish and a mixing bowl. Grease the baking dish and set aside. In the bowl, mix the strawberry jello with 2 cups boiling water, stirring until completely dissolved. Set aside to cool to room temperature.
• Meanwhile, crush enough pretzels to fill 2 cups. You can chop them, place them in a zip bag and beat them with a rolling pin, to quickly pulse them in a food processor. Then chop the pecans.
• Place the crushed pretzels, chopped pecans, ¼ cup + 1 tb sugar in the baking dish. Pour the melted butter over the top, then toss well to coat the pretzels. Press the pretzel mixture into a tight even layer and bake for 10 minutes.
• Set out a clean mixing bowl. Use an electric hand mixer to beat the cream cheese with the remaining ½ cup sugar, until light and fluffy. Gently fold in whipped topping until completely smooth and even. Set aside.
• Trim the tops off the strawberries, then thinly slice. Separate out one-third of the strawberry slices and finely dice (to fill in the cracks.) Then mix all the berries together.
• Once the pretzel layer has cooled to room temperature, spread the cream cheese filling over it, in an even layer. Spoon the fresh sliced (and diced) strawberries evenly over the cream layer.
• Pour the cooled strawberry jello mixture over the fresh strawberry layer. YOU DO NOT HAVE TO USE IT ALL. I usually pour about three-quarters of the liquid jello over the berries, so they are all completely coated in jello, but not floating in it. This creates a better berry-to-jello ratio, in my humble opinion. (It's a matter of personal preference, so use as much of the jello as you like.)
• Refrigerate until the jello is set, usually 2-3 hours. Cut and serve cold.