How about joining me for a sugar-free version of Strawberry Pretzel Salad? I'm using my red target salad plates with my white Mikasa English Countryside dishes on top. The red mugs are for tea and of course, I'm using my favorite red Cambridge flatware.
Tea will be served from my fruity teapot that was a gift.
I made this tablecloth from one that was stained and backed it with some green fabric. It goes well with my fruit theme.
I so love this salad, but wanted to come up with a sugar-free version. I know that I'm always baking, but I really and truly do watch my carbs, and have for the past 14 years. In this recipe you still will get some carbs from the pretzels, but I think I succeeded in making a yummy sugar-free recipe. Here's how I did it:
2 cups crushed pretzels (this can be done by hand or with a food processor)
2 T. sugar substitute (I used Splenda)
3/4 cup melted butter
Mix and pat into a 9 x 13" pan. Bake at 350 for 10 minutes. Cool.
8 ounces cream cheese, softened (I used low-fat)
3/4 cup sugar substitute (I used Splenda)
1- 8 ounce container of frozen whipped topping, thawed
Beat cream cheese and sugar substitute until smooth. Fold in whipped topping. Pour over cooled crust and refrigerate for about 30 minutes.
2- 0.30 oz. pkgs. strawberry sugar- free gelatin
2 cups boiling water
2 cups cold water
2-3 cups sliced fresh strawberries
Pour the boiling water over the gelatin in a mixing bowl. Add the cold water. Refrigerate this mixture until it thickens and resembles egg whites. Add the fresh strawberries and stir. Pour on top of the cream cheese layer. Refrigerate.
I am sharing this with these lovely parties:
Thank you for your visit! xo