Recipe Makeover: Strawberry Pretzel Salad *Video*
Bariatric friendly version of the classic strawberry pretzel salad saving on carbs but using protein pretzels, Greek yogurt and sugar free gelatin.
Servings: 2 servings
- 1 bag protein pretzels available on bariatricfoodsource.com
- butter spray
- 2 tbsp Stevia all natural sweetener
- 1 cup 0% fat, plain Greek yogurt
- 2 tbsp Stevia
- 1 cup light whipped topping thawed
- 1 box sugar free strawberry gelatin
Heat oven to 350 F.
Crush pretzels inside the bag. Pour into a small oven save dish (approximately 4 inches in diameter if available). Add 2 tbsp stevia and stir to incorporate with crushed pretzel. Spray pretzels with butter spray approximately 5 times or until it looks lightly coated.
Move to heated oven for 8 minutes. Remove and let cool until ready. *If you'd like a prettier presentation, move crust to the dish you'd like to use for serving.
Meanwhile prepare gelatin per package instructions. Leave in refrigerator until thickened but not set. Approximately one hour.
While gelatin sets, mix together Greek yogurt with 2 tbsp Stevia sweetener. Fold in light whipped topping. Refrigerate until ready to use.
Once crust is cooled, add Greek yogurt layer. You will have leftover yogurt mixture. When gelatin is thick enough you feel you can pour it over the yogurt without it seeping to the bottom, add the top layer. Move back to refrigerator and allow it to set another 3-4 hours.
Serving: 3oz | Calories: 140kcal | Carbohydrates: 12g | Protein: 12g | Fat: 3.5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 267mg | Potassium: 185mg | Fiber: 1g | Sugar: 46g | Vitamin A: 70IU | Calcium: 152mg | Iron: 1mg