Makeover Strawberry Pretzel Dessert |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
|
This trimmed-down treat has just half the fat, a quarter of the cholesterol and a third fewer calories and carbohydrates, but it still tastes terrific. Ingredients:
2 cups crushed pretzels (8 ounces) |
3/4 cup butter, melted |
3 tablespoons plus 1/2 cup sugar, divided |
1 package (8 ounces) reduced-fat cream cheese |
sugar substitute equivalent to 1/2 cup sugar |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
1 can (20 ounces) unsweetened crushed pineapple |
2 packages (.3 ounce each) sugar-free strawberry gelatin |
2 packages (10 ounces each) frozen sliced sweetened strawberries, thawed |
Directions:
1. In a large bowl, combine the pretzels, butter and 3 tablespoons sugar. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 400° for 18-20 minutes or until set. Cool on a wire rack.
2. In a large bowl, beat the cream cheese, sugar substitute and remaining sugar until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled.
3. Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan. Bring to a boil. Pour into a large bowl; stir in gelatin until dissolved.
4. Drain strawberries, reserving juice; set strawberries aside. Add water to strawberry juice if necessary to measure 1-1/2 cups; stir into gelatin mixture. Refrigerate until partially set.
5. Stir in reserved pineapple and strawberries. Carefully spoon over filling. Cover and refrigerate for 3-4 hours or until firm. Yield: 18 servings.
|
|