Skinny Strawberry Pretzel Dessert

Have you guys heard of Strawberry Pretzel Salad? It’s SO good, but in my opinion, it’s more of a cake or pie. In any case, I lightened it up because who wants to be eating a heavy dessert in the summertime? It may be a little healthier, but believe me, you guys are going to be head-over-heels in love with this Skinny Strawberry Pretzel Dessert!

SKINNY STRAWBERRY PRETZEL DESSERT

I’ve always been big on strawberries. We even pick our own sometimes at a local strawberry farm in town! While strawberries are available all year you have to get them when they are season if you want the plump, juicy, sweet ones. I’ve made quite a few strawberry recipes over the years, but this strawberry dessert is definitely one of my favorites!

HOW TO MAKE SKINNY STRAWBERRY PRETZEL DESSERT

First, some tips to help you make this easy recipe:

1. You can use a food processor or a blender to crush up the pretzels, but honestly it’s just as easy to dump them into a gallon zipper plastic bag and crush them with a rolling pin.
2. While you might be thinking about just chopping up the strawberries, a quick whirl in the food processor or blender breaks the strawberries up and gives you just the right amount of juice and all that amazing strawberry flavor.
3. Let this dessert chill in the refrigerator for at least two hours to allow everything to set up. If you have time, plan ahead and make it the day before to give it a chance to set up overnight.
4. Garnishing the top with blueberries is completely optional. You also might want to add an extra dollop of Tru Whip or Cool Whip to individual slices.
5. This strawberry pretzel dessert should be good in the refrigerator for up to four days. Though, I highly doubt that you’ll be able to keep it around that long!

Now, let’s get cookin’:

I like to start by making the strawberry layer. Be sure to combine strawberries, stevia (or other sweetener), water and Vital Proteins Beef Gelatin and then start boiling. If you add the gelatin after boiling, it won’t mix in well. After several minutes and once the strawberries are nice and soft, mash them with a fork or better yet, use a potato masher.

To make the strawberry layer turn to a Jello consistency, gelatin is needed. You guys know how much I love adding Vital Proteins Beef Gelatin into recipes and it worked perfectly in this one! Vital Proteins brand gelatin contains only one unflavored ingredient – collagen protein. Vital Proteins collagen protein is a pasture-raised, grass-fed bovine hide gelatin powder. It offers comprehensive benefits for health, fitness, and beauty. Collagen protein is often used to promote digestive health. The gelatin can be mixed into both hot and cold liquids, but will gel if blended in cold or extremely hot. It is gluten free, Non-GMO, sugar free, paleo friendly and Whole30® Approved. Uses:

• For a hot drink, mix 1-2 scoops collagen protein into 4 oz. cold liquid, let sit for one minute then add 4 oz. of hot liquid to dissolve. Fruit juice, broth, or herbal tea are great suggestions.
• For adding to food, gelatin can be utilized in a variety of your favorite foods such as fruit gelatin, custards, soups, stews, smoothies and ice cream.

Once your strawberries have been mashed up, I put that mixture into the fridge and get to making my crust. The crust is a combination of pretzels, almond flour and applesauce. If you don’t have almond flour, you can just grind up almonds in your food processor along with the pretzels. Once you’ve stirred everything together it will be very easy to press the crust into an 8×8 baking dish. Bake the crust for 8 minutes and once it has cooled a bit, you can pop it in the fridge. It will need to be completely cooled before adding the next layers, so this will just speed things along.

The next step is to whip up the filling. You’ll be combining cottage cheese, Greek yogurt, Stevia and vanilla in a blender until everything is nice and smooth. Then transfer to a large mixing bowl and fold in the Tru Whip (or Cool Whip). Finally, once the crust and strawberry mixture have cooled, you can layer your delicious dessert. Let all of that yumminess set in the fridge for at least two hours and then enjoy!

MORE HEALTHY SUMMER DESSERTS:

1. Pancake Ice Cream Sandwiches
2. Strawberry Banana Soft Serve
3. Peach Cobbler (Gluten Free, Paleo & Vegan) from Bakerita
4. Healthy Fruit Pizza from Life Made Sweeter
5. No Bake Lemon Blueberry Cheesecake Bars (Gluten Free & Vegan) from Emilie Eats 

Have you tried Vital Proteins Beef Gelatin? It’s such a great addition to food and drinks for improved gut health!

Hope you guys love this dessert as much as I do. If you make it be sure to snap a picture and tag it on Instagram using #kimscravings and @kimscravings IN the photo itself! (That guarantees I’ll see your picture! 😊) Also, leave a comment below!

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Skinny Strawberry Pretzel Dessert

Yield: 12 servings

Prep Time: 15 mins

Cook Time: 15 mins

Refrigerator time: 2 hrs

Total Time: 2 hrs 30 mins

A summer dessert that's guaranteed to please with the perfect combination of flavors! A little sweet, a little salty, and don't forget that dreamy whipped cream cheese layer that knocks it out of the park!

Author: Kim

Ingredients

Strawberry Jello Layer:

• 2 cups strawberry halves
• 1/2 cup water
• 1-2 stevia packets or 2 tablespoons sugar alternative of choice
• 1 tablespoon Vital Proteins Beef Gelatin
• 1 1/2 cups finely chopped strawberries to be mixed in

Crust:

• 1 cup almond meal or flour
• 3 cups pretzel sticks*
• 1/2 cup unsweetened applesauce
• 4-8 stevia packets or 1/2 cup sugar alternative of choice
• 1/4 teaspoon salt

Cream Cheese Layer:

• 1/2 cup cottage cheese, preferably not fat free, low fat is fine
• 1/3 cup low fat plain Greek yogurt
• 1 teaspoon vanilla extract
• 8-16 stevia packets or 1 cup sugar alternative of choice
• 1 8-10 oz. container Tru Whip or Cool Whip

Instructions 

• Preheat oven to 400 degrees F. Spray an 8×8 baking pan with cooking spray. Set aside.
• To make the jello layer: In a small saucepan; combine strawberries, water, gelatin and sweetener, and bring to a boil. Reduce heat; simmer, uncovered for 3-5 minutes or until berries are soft enough to mash. Mash strawberries with a whisk or potato masher while cooking, and turn off heat once strawberries are mashed and gelatin is dissolved. Let gelatin layer cool to room temperature, and stir in 1 1/2 cup chopped strawberries. Refrigerate while preparing the rest of the dish.
• To make the crust: Combine the ingredients for the crust in a food processor, and pulse until pretzels are roughly chopped (or place in a ziplock bag and crush with rolling pin) and then stir ingredients together. Press into an 8×8 inch pan. Bake at 400 degrees F. for 8 minutes. Cool to room temp.
• To make the cream cheese layer: Blend everything (except whipped topping) for the cream cheese layer in a blender until smooth, then fold in the whipped topping.
• Put the layers together: Pour cream cheese layer over cooled crust, spreading evenly with a spatula. (Note: Crust needs to be completley cooled to room temperature before adding cream cheese layer, if not store cream cheese layer in fridge until it is). Pour gelatin layer over cream cheese layer and refrigerate for at least 2 hours.
• Once gelatin layer is set, cut dessert into 12 squares and serve! Store leftovers in fridge {if you should be so lucky to have any!}

Notes

*Use gluten free pretzels as needed.

Author: Kim

Course: Dessert

Cuisine: American

Serving: 1piece, Calories: 180kcal, Carbohydrates: 21.5g, Protein: 5.5g, Fat: 8.7g, Saturated Fat: 3.6g, Polyunsaturated Fat: 1.2g, Monounsaturated Fat: 3g, Cholesterol: 1.5mg, Sodium: 132.9mg, Potassium: 117.2mg, Fiber: 1.9g, Sugar: 8.2g, Vitamin A: 30IU, Vitamin C: 29.9mg, Calcium: 45mg, Iron: 0.8mg

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