This is a classic recipe from the 70’s and 80’s. As a kid, I can remember it being at a ton of family get-togethers.
It’s easy to understand why. There’s the salty pretzel, a creamy middle layer and the sweet jello with fresh fruit.
One thing that makes the original version of this recipe not so healthy is a lot of butter. 3/4 Cup of butter. That would be 61 Freestyle points. That’s a lot of points.
To lighten up my version I used 2 teaspoons of honey (diluted with 1 teaspoon water) in place of the butter. This made the pretzels stick together.
I also used fewer pretzels than the original recipe calls for. The pretzel layer isn’t as thick, but it still tastes great.
The middle layer is usually a combination of cream cheese, cool whip, and sugar. I used reduced-fat cream cheese, fat-free cool whip and Splenda.
For the top layer, I simply substituted sugar-free jello for regular jello.
It’s an easy recipe to make, but it is a little time-consuming. First you have to let the jello cool in the fridge for about 30 minutes. I made the jello first so it had time to cool.
The pretzels are easy to make, but you have to bake them for 5 minutes then let them cool before adding the cream cheese layer.
Once the strawberry pretzel dessert is all put together you have to put it in the fridge for 2 hours to make sure the jello is completely set. Waiting is the hardest part for sure.
This is a great dessert to have at holiday parties. You can enjoy something sweet while sticking to your points.
Strawberry Pretzel Dessert - Weight Watchers Freestyle
Yield: 15 servings – 4 Freestyle points per serving
- 3 ounces pretzel sticks
- 2 teaspoons honey
- 1 teaspoon warm water
- 8 oz. reduced-fat cream cheese, room temperature
- 1/2 cup granulated Splenda
- 8 oz. fat-free Cool Whip
- .6 oz. sugar-free strawberry jello
- 2 cups boiling water
- 1/2 cup cold water
- 10 oz. strawberries
- Preheat oven to 350 degrees.
- Mix together the boiling water and jello. Stir in the 1/2 cup of cold water. Place in the fridge to cool while getting the other layers ready.
- Place 3 oz. of pretzel sticks in a large zip up bag and use a meat mallet to break them into smaller pieces. Do not turn them into crumbs.
- Place the pretzel pieces in a medium bowl. In a small bowl add the 2 teaspoons honey and 1 teaspoon warm water. Mix together then add it to the pretzels. Stir together so the honey is on all of the pretzels.
- Spray a baking pan with no-stick cooking spray, then add the pretzels. Spread the pretzels evenly across the pan.
- Bake for 5 minutes, then let it cool.
- In a medium bowl add the room temperature cream cheese and Splenda. Use a hand mixer until it is combined and smooth. Fold in the Cool Whip.
- Add the cream cheese layer to the pretzel layer and spread across. Put it in the fridge.
- Slice the strawberries and add them to the jello. Add the jello to the cream cheese layer.
- Refrigerate 2 hours or until jello is completely set.