Mini Strawberry Pretzel Salad Parfaits
Ingredients
The crust
-
1½
cups
crushed gluten-free pretzels
-
⅓
cup
melted vegan butter
-
1
Tbsp
lemon zest
-
4
tsp
brown sugar
The strawberry compote
-
2½
lbs
California Giant Berry Farms strawberries, diced (about 5 cups), 1 cup reserved
-
2
Tbsp
fresh lemon juice
-
2
Tbsp
water
-
¼
cup
powdered sugar
The creamy layer
-
8
ounces
dairy-free cream cheese, softened
-
½
cup
non-dairy vanilla yogurt
-
2
cups
dairy-free whipped cream, thawed
-
1
tsp
vanilla
Equipment
Instructions
- Preheat the oven to 350°F and place empty mason jars on a baking sheet.
- Chop pretzels in a food processor, then mix with melted butter, lemon zest, and brown sugar.
- Spoon about 2 tablespoons of the pretzel mixture into each jar and press down firmly.
- Bake for 10 minutes and let cool completely for about 30 minutes.
- In a saucepan, heat 4 cups of chopped strawberries with lemon juice and water until boiling, then simmer until thickened.
- Mix cream cheese, yogurt, whipped cream, and vanilla until smooth.
- Layer strawberry compote and creamy filling in the jars, topping with remaining fresh strawberries.
- Refrigerate for 2 hours before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
100mg
Cholesterol
0mg
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