Strawberry Pretzel Salad Directions:
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Preheat the oven to 350°F (175°C) and lightly grease a 9×9-inch glass baking dish.
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In a bowl, mix the crushed pretzels, melted butter, and brown sugar substitute until evenly coated.
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Press the mixture firmly into the bottom of the dish and bake for 8–10 minutes until lightly toasted. Let cool completely.
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In a separate bowl, beat together the cream cheese and confectioners sugar substitute until smooth.
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Gently fold in Cool Whip Free until well combined and fluffy.
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Spread the cream mixture evenly over the cooled pretzel crust, making sure to seal the edges completely to prevent the gelatin from seeping through.
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Arrange the sliced strawberries evenly on top of the cream layer.
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In a mixing bowl, whisk together hot water, unflavored gelatin, confectioners sugar substitute, and strawberry flavoring until dissolved.
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Let the gelatin mixture cool slightly, then pour it gently over the strawberries.
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Refrigerate for at least 4 hours or until the gelatin layer is fully set.
WW Points Calculation
Snyder’s mini pretzels (1 cup crushed) – 10.00
Land O’Lakes light butter (3 tbsp) – 8.00
Swerve brown sugar substitute (2 tbsp) – 0.00
Philadelphia ⅓ less fat cream cheese (8 oz) – 13.00
Swerve confectioners sugar substitute (¾ cup total) – 0.00
Cool Whip Free whipped topping (1 cup) – 3.00
Knox unflavored gelatin (1 tbsp) – 0.00
Fresh strawberries (1 ½ cups) – 0.00
Flavoring and water – 0.00
Points Information:
Total Points: 34.00
Servings: 10
Points per serving: 3.40
Nutrition Information
Calories: 128
Fat: 7g
Protein: 4g
Carbohydrates: 11g
Sugar: 2g
Sodium: 210mg
I'm waiting for your comments! Enjoy!
