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About this Recipe
If you’ve never tried this strawberry dessert salad you’re seriously missing out! This low sugar strawberry pretzel salad is one of my favorite desserts in the summer, or any time of year!
It has three distinct layers that include the best salty pretzel crust, sweet creamy filling and topped with the best fresh fruit jello mixture!
The best part of this delicious dessert? It’s an excellent choice to prep in advance! I think jello salads actually get better the longer they sit in the fridge so this recipe is perfect for prepping the night before (especially if you have other things you need to be fixing the day of)!
If you’re looking for other great options to prep for a crowd the night before then I highly recommend this rainbow fruit salad or my deli-style macaroni salad Both are always a crowd favorite!
This low sugar recipe is the perfect dessert for anyone looking for a little bit healthier dessert. It can also easily be made dairy-free, gluten-free or vegan if needed.
Want more low calorie, low sugar dessert recipes, definitely check out my Fresh Strawberry Pie, Cherry Fluff Salad and Lightened up Peanut Butter Oreo Pie!
Why You’ll Love This Low Sugar Strawberry Pretzel Salad
- Less sugar and lightened up – but still all the classic flavors of the popular southern dessert you know and love!
- The yummiest pretzel crust topped with a tangy cream cheese filling and finished off with a sweet strawberry topping!
- The ultimate summer dessert! Perfect for cookouts, family gatherings or beach weeks! The whole family will love this recipe!
- Can easily be made in advance. Actually perfect for preparing the night before!
- Made with simple, staple ingredients!
- A classic recipe with lots of fun ways to switch it up. Can also be made gluten-free, dairy-free or vegan!
- Strawberry Jello mix – I used Sugar-free strawberry jello mix to bring the sugar and calories down but regular works just fine too.
- Fresh strawberries
- Pretzels
- Truvia – I used Truvia in this recipe to reduce the amount of sugar but use your favorite granular sweetener or sugar if you wish!
- Butter
- Cream cheese
- Cool whip
- Add protein powder! You can add protein powder to the filling layer to increase the protein if you wish. 1/4 to 1/2 cup should work well! I’d recommend a neutral flavor like vanilla. I always use PEScience vanilla (use Laurenfitfoodie for 10% off) but any protein powder should work. Use a plant-based if needed.
- Lower the fat! Lighten this dessert up even more by using fat free cream cheese (or greek cream cheese) or light butter instead.
- Switch up the jello flavor! Try cherry or raspberry sugar-free jello for a fun switch up!
- Use sugar-free whipped topping! To reduce the sugar even more, use reduced-sugar or sugar-free cool whip!
- Make vegan! Use plant-based gelatin in place of sugar free jello, dairy-free butter, dairy-free cream cheese and vegan friendly cool whip
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
Step 1: Preheat the oven to 400 degrees F. Boil water and slice your strawberries.
Step 2: Then whisk together jello and boiling water in a bowl until jello is completely dissolved.
Step 3: Add the strawberries then place in the refrigerator.
Step 4: Crush pretzels with food processor or in ziploc bag.
Step 5: In a medium bowl, mix the crust ingredients.
Step 6: Press into an ungreased 9-x13-inch baking dish
Step 7: Bake for 8 minutes. Make sure to cool completely before adding filling on top.
Step 8: In a medium bowl, beat filling ingredients with an electric mixer on medium speed until smooth.
Step 9: Spread filling over the cooled crust. Make sure to spread and smooth the filling layer evenly on the top so that the jello layer will be even too.
Step 10: Cover and refrigerate until cool, about 30 minutes to an hour.
Step 11: Then carefully spoon gelatin topping over the filling.
Step 12: Refrigerate 4 to 6 hours or until firm. Serve and enjoy!
Helpful Tips
- Crush pretzels finely! This will help the crust stick together! Plus, this dessert just tastes better the more crushed up the pretzels are. The more crushed = the more tasty.
- Use a food processor to crush pretzels. I love my food processor because it’s the quickest way to get the most equal, fine crumbs every time!
- If you don’t have a food processor: If you don’t have a food processor or don’t want to get it dirty, add pretzels to a ziploc bag, place a towel over the bag and beat with a rolling pin or meat mallet. This will quickly and easily crush pretzels to your desired consistency. Then just add them to the bowl with the sugar and butter to make crust.
- Cream cheese tip: Let cream cheese come to room temperature to make mixing easier and avoid clumps.
- Be careful with the jello. It’s easy to just pour the jello over the cream cheese layer, but I highly recommend carefully spooning the jello mixture over top. Otherwise, it will be a lot easier for the jello mixture to break into the cream cheese layer, which will lead to white cream speckles throughout the jello layer. Avoid this by carefully spooning the jello mixture instead.
Can I use frozen strawberries instead of fresh?
I think fresh taste best but you can use frozen if it’s all you have on hand! If you decide to use frozen strawberries just let them simmer for about 2-3 minutes or so in the boiling jello to allow them to thaw but be careful not to cook too long or they will become mushy more like a compote.
Can I make this low sugar strawberry pretzel salad the night before?
Yes! This is a great recipe to make in advance. I think the flavors actually come together more as it sits so I always make it the night before I plan on enjoying it.
Can I use a food processor to make the crust?
You sure can! To make the crust in the food processor, start by adding the pretzels and stevia to your food processor and pulse for 10 seconds until the pretzels are crumbled. Then, pour the melted butter in through the top and mix until everything is combined.
How do I keep the pretzel crust together?
Two tips to make sure the pretzel crust stays together is to crush your pretzels up into a fine texture. Then press the crust ingredients down hard in the bottom of the 9×13 pan before baking.
How do I make this recipe vegan if it has gelatin?
Good news! You can now buy plant-based jello dessert to use in place of the jello to make this dessert vegan friendly! Just switch out the jello, butter, cream cheese and cool whip for vegan options and you’re good to go!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Low Calorie / Low Sugar Strawberry Pretzel Salad
Ingredients
Topping:
- 2 (0.6g) packages sugar-free strawberry jello mix
- 4 cups boiling water
- 2 cups fresh strawberries, sliced (240g)
Crust:
- 2.5 cups crushed pretzels (220g) use gluten-free if needed
- 3 Tbsp Truvia or sugar (or other granular sweetener of choice)
- 1/2 cup butter melted
Filling:
- 8 oz. reduced-fat cream cheese
- 1/2 cup Truvia or sugar (or other granular sweetener of choice)
- 8 oz. lite cool whip
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Instructions
- Preheat the oven to 400 degrees F.
- For the topping: Go ahead and boil water and slice your strawberries. Then whisk together jello and boiling water in a bowl until jello is completely dissolved. Add the strawberries then place in the refrigerator.
- For the crust: In a medium bowl, mix the crust ingredients. Press into an ungreased 9-x13-inch baking dish then bake for 8 minutes. Make sure to cool completely before adding filling on top.
- For the filling: In a medium bowl, beat filling ingredients with an electric mixer on medium speed until smooth.
- Assemble! Spread filling over the cooled crust. Make sure to spread and smooth the filling layer evenly on the top so that the jello layer will be even too. Cover and refrigerate until cool, about 30 minutes to an hour. Then carefully spoon gelatin topping over the filling. Refrigerate 4 to 6 hours or until firm.
Equipment
- Food processor (optional)
- 9×13 pan
Notes
To make gluten-free: use gluten-free pretzel for the crust mixture To make dairy-free: use dairy-free butter, dairy-free cream cheese and dairy-free whipped topping To make vegan: use plant-based gelatin in place of sugar free jello, dairy-free butter, dairy-free cream cheese and vegan friendly cool whip.
Helpful Tips:
- Crush pretzels finely! This will help the crust stick together! Plus, this dessert just tastes better the more crushed up the pretzels are. The more crushed = the more tasty.
- Use a food processor to crush pretzels. I love my food processor because it’s the quickest way to get the most equal, fine crumbs every time!
- If you don’t have a food processor: If you don’t have a food processor or don’t want to get it dirty, add pretzels to a ziploc bag, place a towel over the bag and beat with a rolling pin or meat mallet. This will quickly and easily crush pretzels to your desired consistency. Then just add them to the bowl with the sugar and butter to make crust.
- Cream cheese tip: Let cream cheese come to room temperature to make mixing easier and avoid clumps.
- Be careful with the jello. It’s easy to just pour the jello over the cream cheese layer, but I highly recommend carefully spooning the jello mixture over top. Otherwise, it will be a lot easier for the jello mixture to break into the cream cheese layer, which will lead to white cream speckles throughout the jello layer. Avoid this by carefully spooning the jello mixture instead.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
