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Strawberry "Pretzel" Salad by

Source: Lana


1.5 cups crushed/chopped pecans
8 Tablespoons (1/2 cup) melted butter
1/4 cup almond flour or almond meal
1 Tablespoon truvia OR 3 Tablespoons xylitol or erythritol
1 Tablespoon salt

1 cup heavy whipping cream
1/2 teaspoon vanilla extract
8 ox cream cheese
1/3 cup truvia OR 1 cup splenda OR 1 cup xylitol or erythritol OR 1 teaspoon stevia drops

16 oz frozen unsweetened sliced strawberries (DO NOT THAW)
2 cups boiling water
0.6 box of sugar free strawberry jello


1. Preheat oven to 350
2. Combine all crust ingredients together and press into a 9x13" pan. Bake for 8-10 minutes. Remove from the oven and let cool completely.
3. As the crust cools, make whipped cream by whipping the 1 cup of HWC and vanilla together until there are soft peaks. It helps to put the mixer blades/whisk and the bowl in the freezer for 10 minutes. Once whipped cream is formed, place in fridge to keep it cold while you move on to the next part.
4. Cream the sugar substitute and cream cheese together. It is easier to powder you sugar by using a blender or coffee grinder otherwise you may have some sugar granules.
5. Once the cream cheese and sugar are fully creamed, fold in the shipped cream and spread mixture over a fully cooked crust.
6. Boil 2 cups of water and once boiling, pour in and dissolve the sugar free jello. Once dissolved, add the frozen strawberries and let it sit for a few minutes.
7. Once the strawberry jello misture is the consistency of egg whites, pour it on top of the cream cheese and crust. Spread it around until it covers the top and refrigerate until firm.

Servings: 16

Nutrition Information (per serving):
Calories 302.1
Fat 29.3 g
Protein 4.1 g

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