Makeover Strawberry Pretzel Dessert |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 18 |
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This has been a family favorite recipe for many years. I believe it was one of the first recipes I made when I first got married 24 years ago. I was so happy to come across a low-fat version in a Light and Tasty magazine. Ingredients:
2 cups crushed pretzels (8 ounces) |
3/4 cup reduced fat margarine, melted |
7 tablespoons sugar, divided |
8 ounces low-fat cream cheese |
sugar substitute, equivalent to 1/2 cup sugar |
8 ounces frozen light whipped dessert topping, thawed |
20 ounces unsweetened crushed canned pineapple |
2 (3 ounce) boxes sugar-free strawberry gelatin |
2 (10 ounce) packages frozen sliced sweetened strawberries, thawed |
Directions:
1. In a bowl, combine the pretzels, margarine and 3 Tablespoons sugar.
2. Press onto the bottom of a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
3. Bake at 400 degrees for 18 to 20 minutes or until set.
4. Cool on a wire rack.
5. In a small mixing bowl, beat cream cheese, sugar substitute and remaining sugar until smooth.
6. Fold in whipped topping.
7. Spread over cooled crust.
8. Refrigerate until chilled.
9. Drain pineapple, reserving juice; set pineapple aside.
10. Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan.
11. Bring to a boil.
12. Pour into a large bowl, stir in gelatin until dissolved.
13. Drain strawberries, reserving juice; set strawberries aside.
14. Add water to strawberry juice if necessary to measure 1 1/2 cups; stir into gelatin mixture.
15. Refrigerate until partially set.
16. Stir in reserved pineapple and strawberries.
17. Carefully spoon over filling.
18. Cover and refrigerate for 3-4 hours or until firm.
19. This recipe was tested with Parkay Light stick margarine and Splenda No Calorie Sweetener.
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