Estimated Time: 2 hours Estimated Time: 2 hours
Strawberry Layer
3 ½ cups halved strawberries, divided
½ cup water
2 tablespoons sweetener that measures like sugar
1 tablespoon unflavored gelatin (or 1 packet Knox gelatin)
2 to 5 drops red food coloring, optional
Crust
1 ¼ cups raw almonds (or 1 cup almond meal)
3 cups pretzel sticks
½ cup unsweetened applesauce
½ cup sweetener that measures like sugar
¼ teaspoon salt
Whipped Cream Layer
½ cup low-fat cottage cheese
⅓ cup plain nonfat Greek yogurt
1 teaspoon vanilla extract
1 cup sweetener that measures like sugar
1 (8-ounce) container light whipped topping*
Preheat the oven to 400 degrees. Spray an 8 × 8-inch baking pan with cooking spray.
To make the strawberry layer: In a small saucepan combine 2 cups strawberries, water, sweetener, and gelatin and bring to a boil over high heat. Reduce the heat to low and simmer for 3 to 5 minutes or until the berries are soft enough to mash. Mash the strawberries with a whisk while cooking and turn off the heat once the strawberries are mashed and the gelatin is dissolved. Let the gelatin layer cool to room temperature. Chop the remaining 1 ½ cups strawberries into a fine chop and add to the gelatin mixture along with the food coloring if desired. Refrigerate while preparing the rest of the dish.
To make the crust: Combine the almonds, pretzels, applesauce, sweetener, and salt in a food processor or blender and pulse until the almonds and pretzels are roughly chopped (or place in a zip-top bag and crush with a rolling pin). Press the crust into the prepared baking pan. Bake in preheated oven for 8 minutes. Cool to room temperature.
To make the whipped cream layer: Blend the cottage cheese, yogurt, vanilla, and sweetener in a blender until smooth. Pour into a large bowl and fold in the whipped topping.
To assemble: Pour the whipped cream layer over the cooled crust and spread evenly with a spatula. Pour the gelatin layer over the whipped cream layer and refrigerate at least 2 hours. Once the gelatin layer is set, cut the dessert into 12 squares and serve. Store leftovers in the refrigerator (if you should be so lucky as to have any!).
Yields 12 Servings
Nutritional Information Per Serving: 162 calories; 7 grams fat; 22 grams carbohydrates; 3 grams fiber; 6 grams sugar; 5 grams protein
* I like to use truwhip or Light Cool Whip.
Strawberry pretzel dessert has been at summer potlucks, parties, and get-togethers for as long as I can remember. So I thought, Why not make a healthy version that is swimsuit friendly? This dessert is guaranteed to please, as it has the perfect combination of flavors: a little sweet, a little salty, and don’t forget that dreamy whipped cream layer that knocks it out of the park! As an added bonus, it presents beautifully every time.