Pineapple Pretzel Dessert |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This can be served on lettuce leaves. You can garnish with choice of fresh fruits. Mandaran oranges can be used in place of the pineapple. This came from Obesity Help. I have not tried this, just posting for safe keeping. Ingredients:
1 cup crushed pretzel |
one stick light butter, melted |
1/2 cup splenda sugar substitute |
butter-flavored cooking spray |
12 ounces sugar cool whip free |
8 -16 ounces light cream cheese (depening on your taste buds) |
1/4 cup splenda sugar substitute |
1 cup pineapple juice (from crushed pineapple) |
20 ounces crushed pineapple (reserve juice) |
1/2 cup splenda sugar substitute |
2 tablespoons cornstarch |
cold water |
Directions:
1. Mix crushed pretzels, melted butter and splenda together. Spray a 9x12 pan with butter spray. Press in pan, bake at 350 for 5 minutes, until just lightly brown, crunchy - cool.
2. Mix in a bowl cool whip, cream cheese, splenda - Spread over cooled crust - chill while doing next step -
3. Squeeze out the juice from canned crushed pineapple, trying to get close to 1 cup. splenda to the juice stir in cornstarch with just enough cold water to dissolve. Heat pineapple juice to a boil, stirring constantly. Add cornstarch, stir until thickened. Cool and then add the crushed pineapple. Spread on top for last layer.
4. Chill for a few hours. Cut into squares and serve.
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