Ingredientes para Makeover Strawberry Pretzel Dessert
- 1 ½ cups crushed pretzels
- Reduced Fat Margarine
- ⅓ cup granulated sugar (plus 3 tablespoons for crust)
- Low Fat Cream Cheese
- 2 tablespoons Splenda no calorie sweetener (or to taste)
- Frozen Light Whipped Dessert Topping
- Unsweetened Crushed Canned Pineapple
- Sugar Free Strawberry Gelatin
- 1 (16 ounce) package fresh strawberries, hulled and sliced
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Makeover Strawberry Pretzel Dessert? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Makeover Strawberry Pretzel Dessert
- Preheat oven to 400°F (200°C). Grease a 13x9x2 inch baking dish with nonstick cooking spray.
- In a medium bowl, combine 1 ½ cups crushed pretzels, ½ cup softened Parkay Light margarine, and 3 tablespoons granulated sugar. Mix well.
- Press the pretzel mixture firmly into the bottom of the prepared baking dish.
- Bake for 18-20 minutes, or until the crust is lightly golden brown and set. Let cool completely on a wire rack.
- While the crust is cooling, in a separate bowl, beat together 8 ounces softened cream cheese, 2 tablespoons Splenda (or to taste), and ⅓ cup granulated sugar until smooth and creamy.
- Gently fold in 8 ounces of thawed whipped topping.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Drain the crushed pineapple, reserving the juice. Set pineapple aside.
- Add water to the reserved pineapple juice, if necessary, to measure 1 cup.
- In a small saucepan, bring the pineapple juice to a boil. Remove from heat.
- Add 1 (3 ounce) package of strawberry-flavored gelatin to the hot pineapple juice and stir until completely dissolved.
- Drain the sliced strawberries, reserving the juice. Set strawberries aside.
- Add water to the reserved strawberry juice, if needed, to measure 1 ½ cups.
- Stir the strawberry juice into the gelatin mixture. Refrigerate until slightly thickened (about 15 minutes).
- Stir in the reserved crushed pineapple and sliced strawberries.
- Gently spoon the strawberry mixture over the cream cheese filling.
- Cover and refrigerate for at least 3-4 hours, or preferably overnight, until completely firm.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
38g
Fat
13g
Carbs
12g
