In a small bowl, combine the chopped pretzels, powdered sugar and melted butter. Immediately pour over softened gelatin and stir for 3 minutes until gelatin is completely dissolved. 1/2 pound strawberries, chopped (around 2 cups) Instructions. Stir until sweetener is dissolved and water turns red. In a second bowl, pour boiling water over xylitol and two Raspberry Zinger tea bags. To make the Strawberry Jello, sprinkle gelatin over cold water in a bowl.Slice strawberries and arrange on top of the cream cheese layer.Chill in the fridge while you make the strawberry topping. In a separate bowl, beat softened cream cheese until light an fluffy. To make the filling, beat whipping cream, xylitol, and vanilla extract together until stiff.
Bake for 15 minutes, or until golden brown. Stir in chopped pecans and almond flour until well combined.
STRAWBERRY PRETZEL DESSERT FREE
I used one packet of Knox unflavored gelatin for the recipe to keep it free from special ingredients, but you can also use 1 tablespoon of Trim Healthy Mama’s Just Gelatin or Great Lakes.īoth times, I served this low-carb Strawberry Pretzel Dessert on the same day I made it, and the baking dish got cleaned out. While the middle layer sets in the fridge, you can start working on the topping, which is my other favorite part! The naturally colored and flavored “Strawberry Jello” is made using Celestial Raspberry Zinger Tea, sweetener, lemon juice, and unflavored gelatin. The creamy middle is made by simply beating a package of softened cream cheese and folding it together with sweetened whipped cream. My kids didn’t even know I hadn’t used pretzels! The crunchy, salty, sweet layer is my favorite part and really makes the whole dessert. Instead, the winning combination ended up being made from melted butter, coarsely chopped pecans, almond flour, sweetener and salt. Using sprouted pretzels might have worked, but they would have made this low-carb Strawberry Pretzel dessert a Crossover, which I wanted to avoid.
Nothing beats the sweet ‘n salty layer combined with the creamy middle, and sweet, Jello-set strawberry topping! My favorite part of the traditional Strawberry Pretzel dessert is the pretzel crust, so I spent the most time trying to get that part juuuuuuust right. ( Except, this low-carb Trim Healthy Mama version of the classic dessert is waist-friendly, as it’s free from both sugar and gluten!) My whole family cannot get enough of it, especially my husband – he even licked the kids’plates clean “so it goes to waist and not to waste!” 😀 Exchange: 1 1/2 Carbohydrate, 2 Fat.I’ve made this low-carb Strawberry Pretzel Dessert twice in five days. Nutrition Information per Serving (Philadelphia® Neufchâtel, fat free milk, and Cool Whip® Lite): 180 calories, 11g total fat, 7g saturated fat, 30mg cholesterol, 270mg sodium, 20g carbohydrate, less than 1g dietary fiber, 14g sugars, 3g protein, 8%DV vitamin A, 15%DV vitamin C, 2%DV calcium, 0%DV iron. Nutrition Information per Serving (Philadelphia® Cream Cheese, Cool Whip®, Jell-0®): 200 calories, 13g total fat, 8g saturated fat, 35mg cholesterol, 260mg sodium, 20g carbohydrate, less than 1g dietary fiber, 14g sugars, 3g protein, 8%DV vitamin A, 15%DV vitamin C, 2%DV calcium, 0%DV iron. Refrigerate 10 to 15 minutes or until thickened spoon over cream cheese layer. Stir into gelatin mix along with the cold water. Variation: Make It Easy: Substitute 1 package (20 ounces) frozen whole strawberries, sliced, for the fresh strawberries. Variation: Healthier Version: Trim 2 grams of fat per serving by preparing with Philadelphia® Neufchâtel Cheese, fat-free milk, and Cool Whip® Lite Whipped Topping. Stir in strawberries spoon over cream cheese layer. Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves definite impression). Add boiling water to gelatin mix in large bowl stir 2 minutes until completely dissolved.Beat cream cheese, remaining sugar, and milk until blended.Mix pretzel crumbs, 1/4 cup sugar, and butter.
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