Sunday, August 24, 2014

Low Carb Strawberry "Pretzel" Salad

Crunchy, salty, creamy, sweet.  All these flavors come together in the traditional Strawberry Pretzel Salad.

I've taken the traditional recipe and tinkered with it to turn it into a low carb delight!
There are several steps, so don't be intimidated, just be patient and soon you'll have a dessert that is pretty darn close to the original.











Low Carb Strawberry "Pretzel" Salad

Yield:  8 Servings

Ingredients:


2/3 c. walnuts, coarsely chopped
1 c. almonds, coarsely chopped
2 Tbs. coconut oil
1/2 tsp. kosher salt
2 Tbs. erythritol
2 8 oz. packages cream cheese, room temperature
1 teaspoon pure vanilla extract
1/4 c. erythritol
1 c. whipping cream
1/4 c. erythritol
1 6 oz. package of sugar-free strawberry flavored gelatin
2 c. boiling water
1 1/2 c. fresh strawberries, sliced

Directions:

Preheat the oven to 350 degrees Fahrenheit.
Place the walnuts and almonds into the bowl of a food processor and pulse until coarsely chopped.
Add the salt and coconut oil and pulse to mix thoroughly.
Pour the nut mixture into a 12 x 7.5 inch baking dish.


If you don't have one, you can use a 9x9, but you will need to readjust the nutritional information.
Pat the mixture into the pan and bake for 15 minutes.



Remove from the oven and set aside to cool.

Wipe out the bowl to remove any crumbs and add the 2 packages of cream cheese, vanilla extract and 1/4 c. erythritol and blend until smooth and well mixed.
In another bowl, add the whipping cream and 1/4 c. erythritol and whip until soft peaks form.
Add the cream cheese mixture to the whipped cream and blend thoroughly.


Refrigerate until the crust has cooled completely. Lick the beaters, you have my permission because I did!

In a small saucepan, bring 2 cups of water to a boil.  Remove from heat and add the package of strawberry gelatin. Mix thoroughly until gelatin is dissolved.  Set aside to cool.
Wash, hull and slice strawberries.


Mix the strawberries into the gelatin and refrigerate to cool.
Check the gelatin and stir frequently to keep the berries mixed.

When the crust is cool,  spread the cream cheese mixture on top of the nuts.  When the gelatin is cool, spread it over the cream cheese layer and refrigerate before serving.




....and that's What's Cooking at Cathy's ~ Enjoy!

Nutritional information calculated by My Fitness Pal.

Nutrition Facts
Servings 8.0
Amount Per Serving
Calories 240
% Daily Value *
Total Fat 22 g33 %
Saturated Fat 8 g39 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 6 g
Trans Fat 0 g
Cholesterol 22 mg7 %
Sodium 197 mg8 %
Potassium 204 mg6 %
Total Carbohydrate 10 g3 %
Dietary Fiber 3 g10 %
Sugars 6 g
Protein 6 g12 %
Vitamin A7 %
Vitamin C28 %
Calcium9 %
Iron5 %

1 comment:

  1. I can't tell if my last comment went through or not. Oh well...I pinned this!

    ReplyDelete

About Me

My photo

My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.