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Published on January 02, 2014

Strawberry Pretzel Salad

January 2, 2014

Strawberry Pretzel SaladIngredients

  • 1½ cup finely-chopped pretzels, butter-flavored
  • 4½ Tablespoon Splenda
  • 6 Tablespoon butter* or margarine, melted
  • 1 cup Splenda
  • 16 oz. fat free cream cheese
  • 8 oz. Cool Whip
  • 2 cups water
  • 6 oz. box sugar free Strawberry Jell-O
  • 16 oz. fresh strawberries

Directions

Preheat oven to 350 degrees.

Mix pretzels, Splenda and melted butter in bowl.  Press into 9 x 13 pan.  Bake crust for 10 minutes or until lightly browned.  Cool completely.

In a separate bowl, beat Splenda into fat free cream cheese.  Fold in cool whip.  Spread over cooled pretzel crust.  Spread to edge.

Boil 2 cups water.  Pour water over 1 box sugar free strawberry Jell-O.  Dissolve and allow cooling to room temperature.  Pour over cream cheese layer.

Gently place strawberries in Jell-O.  Chill until firm, at least 1 hour.

 

Nutrition Information:

1/12 of 9x13 pan: 189 kcal, 7gm fat, 23 carb, 1.9gm fiber, 7.5gm pro

1/18 of 9x13 pan: 126 kcal, 4.5gm fat, 15gm carb, 1.2gm fiber, 5gm pro

*Smart Balance used in test. 

Melissa Romano, RD, LDN
Certified Diabetes Educator

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