Healthy Strawberry Pretzel Salad
Ingredients
The crust
-
5
cups
salted mini pretzels
-
4
tbsp
butter, melted
-
¼
cup
maple syrup
The creamy filling
-
1
block
lite cream cheese, softened
-
2
tsp
vanilla
-
¼
cup
maple syrup
-
1
container
lite Cool Whip, thawed
The strawberry compote
-
5
cups
frozen strawberries
-
¼
cup
maple syrup
-
1
tbsp
lemon juice
-
2
tbsp
arrowroot powder (or cornstarch) mixed with 2 tbsp water
-
2
tsp
vanilla
Instructions
- Preheat the oven to 375°F and grease a baking dish.
- Pulse pretzels in a food processor until large crumbs, then mix with melted butter and maple syrup.
- Press the mixture into the bottom of the baking dish and bake for 10 minutes, then let cool.
- Blend cream cheese, vanilla, and maple syrup in a food processor until creamy, then fold in Cool Whip.
- Spread the cream cheese mixture over the cooled pretzel crust and refrigerate for 45 minutes.
- Make the strawberry compote by heating strawberries and maple syrup in a pan for 15-20 minutes, mashing them into a compote.
- Add lemon juice and arrowroot slurry to the compote, stir, and let thicken for another 5-10 minutes.
- Once the compote has cooled, pour it over the cream cheese layer and refrigerate for 1.5 hours before serving.
Nutrition Facts (estimated)
Servings
16
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
300mg
Cholesterol
20mg
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