Low Calorie / Low Sugar Strawberry Pretzel Salad
Servings: 12
Calories: 237kcal
This Low Sugar Strawberry Pretzel Salad is the ultimate summer dessert! It's the perfect combination of salty and sweet and has all the flavors of the classic dessert you love but lightened up just a bit!
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Equipment
- Food processor (optional)
- 9x13 pan
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
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.
Notes
To store: store in the refrigerator for up to 5 days covered in plastic wrap or in an airtight container. Or store (tightly covered) in freezer for up to 3 months.
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:
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
Serving: 1/12 of dessert | Calories: 237kcal | Carbohydrates: 24.9g | Protein: 3.5g | Fat: 13.7g | Saturated Fat: 9.1g | Fiber: 1.1g | Sugar: 4g