With that being said, I have a recipe I want to share. There are quite a few recipes out there for Strawberry Pretzel Salad, but not one is "health-i-fied" (I know it's not a word, but whatev.).
I am meeting up with my Roof family tomorrow & my Grandpa is a diabetic. Not to mention, I am trying once again to keep my life style change on the "good side". So I've taken this salad, originally made by Paula Deen (probably not "The Original", but she has featured it) and I've revamped it to a healthier version.
Strawberry Pretzel Salad
Snyders Butter Snaps Pretzels
3/4 Cup Melted Butter
25 Packets of Splenda
1 (8 oz) pkg of Neutfella Cream Cheese
1 TBS of Vanilla
1 (8 oz) container of FF/SF Whip Topping
2 (3 oz) pkg of Sugar Free Strawberry Gelatin
2 cups Boiling Water
2 (10 oz) pkg of Strawberries (frozen)
1 (8oz) can Crushed Pineapple
Extra FF/SF Whip Topping
Preheat oven to 400 degrees F.
For the crust, lay the pretzels in a single layer of a 9x13" pan, add butter & 5 packets of splenda (mixed together). Bake for 7 minutes. Set aside and allow to cool.
In a mixing bowl, beat together the cream cheese and the other 20 packets of splenda & vanilla. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled.
In a small bowl, dissolve the gelatin in the boiling water (personally, I take the juice from the pineapple, then add water to make the 2 cups), and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
*Using the Butter Snap Pretzels helps you cut down on the amount of pretzels you are using. Replacing the Splenda for the sugar, cuts your sugar. FF/SF whip topping cuts fat & sugar. SF gelatin cuts more sugar. Because I'm not a scientific person & don't have time to figure out the calories, fat, etc. I can't give you the nutritional facts, but I can tell you, off hand, I'm cutting ALOT out & still enjoying an AWESOME desert!*
ENJOY
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