Looking for the perfect dessert? Well, look no further. My Amazing Strawberry “Pretzel” Salad has a crunchy and salty “pretzel” crust with a creamy and sweet cream cheese layer topped with a homemade strawberry jello that contains real strawberry juice! Grain-free, low-carb and DELICIOUS! This classic Strawberry “Pretzel” Salad will remind you of everything you loved about the original recipe minus a few ingredients such as:
- Strawberry jello that contains: Sugar, Gelatin, Adipic Acid (For Tartness), Contains Less Than 2% Of Artificial Flavor, Disodium Phosphate And Sodium Citrate (Control Acidity), Fumaric Acid (For Tartness), Red 40…but NO STRAWBERRIES!
- Cool Whip that contains: water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skimmed milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring)…but NO CREAM!
- Pretzels that contain: wheat flour, dextrose, canola oil. You may also use a Gluten Free Soft Pretzel Baking Mix.
Take my word, my version is just as delicious without all of the questionable ingredients listed above!
Tips about the Recipe
I promise, this recipe is really easy! To use your time the most efficiently, be sure to follow the directions in the order listed when making the three separate layers.
I used fresh and sweet Louisiana strawberries to make the gelatin. If your strawberries are bland or not that flavorful, I would suggest that you use 2 lbs. of strawberries cooked down in 1/2 cup of water. You will still need 2 cups total juice but this will insure that your gelatin tastes like strawberries.
I used Great Lakes Gelatin (the kind in the red or orange container, NOT the green can), but I am most certain in a pinch, you can use an unflavored gelatin such as Knox brand. If you don’t have Great Lakes Gelatin, be sure to check out this post about why it is so important to use a high quality gelatin and how it can even help heal your body!
Recipe Modifications
This recipe can be customized to your family’s taste buds and dietary needs. Here are some suggestions:
- Does someone in your family have a nut allergy?? Substitute sunflower seeds for the chopped pecans and ground sunflower seeds for the almond flour for the perfect nut-free crust.
- Can’t have strawberries? Use another juice instead such as blackberry or blueberry. Just be sure to keep the gelatin ratio the same, 2 tbsp. gelatin to 2 cups of juice. Perfect gelatin every time.
- Need to feed a small army?? Simply double the entire recipe and use a 9X13 inch pan.
- Add other fruit like bananas, blueberries or even pineapple to the gelatin mixture.
I hope everyone enjoys this delicious grain-free classic! Happy Mother’s Day to all!
Strawberry Gelatin
- 1 lb. fresh or frozen strawberries (approximately 2 pints), stems removed and sliced
- 1-1/4 cups water
- 2 tablespoons gelatin
- 1/4 tsp. Stevia Select Powdered Stevia or sweetener of choice, to taste**
- 1 pint of sliced or chopped fresh strawberries (reserve for the final assembly)
"Pretzel" Crust
- 1 cup almond flour
- 1 cup chopped pecans
- 1/4 plus 1/8 teaspoon pink salt (start with 1/4 tsp. and add the extra if you really like a salty crust)
- 1/8 teaspoon Stevia Select Powdered Stevia or sweetener of choice, to taste**
- 4 tbsp. salted butter, melted
Cream Cheese Layer
- 8 oz. cream cheese, at room temperature
- 1 cup heavy whipping cream
- 1/2 tsp. pure vanilla extract
- 1/4 tsp. Stevia Select Powdered Stevia or sweetener of choice, to taste**
- 1 tbsp. raw honey, optional**
Strawberry Gelatin
In a medium saucepan, add the strawberries and water. Cover and bring to a boil. Once the strawberries come to a boil, crack the lid and adjust the heat to low. (Be sure to crack the lid or the strawberry juice will bubble out of the pot.) Cook the strawberries for another 5 minutes and then turn off the heat. Using a potato masher, mash the strawberries to release as much juice as possible. Place a mesh strainer over a large measuring bowl or measuring cup, and pour the strawberry mixture into the strainer. Stir the strawberries in the strainer to release all the juice from the strawberries. Discard the strawberry pulp and add enough water to the juice until you have exactly 2 cups.
**Update: Some people are having problems with the gelatin clumping. To ensure that this doesn't happen, as another option you can completely cool the juice and then add the gelatin, sprinkling it over the cooled juice. Then whisk the gelatin into the juice and heat until the gelatin is dissolved. Be sure not to cook too long or your juice will evaporate.
Pour the juice back into the sauce pan and bring to a simmer and then turn off heat. One tablespoon at a time, sprinkle the gelatin over the strawberry juice. Let the gelatin sit for 90 seconds and then whisk the gelatin into the juice until the gelatin is dissolved. Whisk in sweetener. Taste for sweetness and adjust if needed. Pour into a bowl and skim off any foam that has formed. Refrigerate for 60-90 minutes or until jello starts to slightly thicken.
While strawberry gelatin is cooling, prepare the "Pretzel" Crust.
"Pretzel" Crust
Preheat oven to 350 degrees F. In a medium bowl, blend almond flour, pecans, salt and stevia. Stir in melted butter. Taste for sweetness and saltiness and adjust if needed. Press into the bottom of an 8X8 pan (I used THIS square one).
Bake for 20 minutes or until crust is slightly brown but not burned. Allow to cool completely. While cooling, prepare the Cream Cheese Layer.
Cream Cheese Layer
In a large bowl, blend cream cheese until smooth. Add heavy whipping cream, vanilla, and sweetener and blend until thick. Taste for sweetness and adjust if needed. Refrigerate until the crust has cooled.
Assembly
Spread the Cream Cheese Filling over the "Pretzel" Crust. Be sure you go all the way to the edges. Then, pour the thickened (but not completely set) gelatin mixture over the cream cheese layer. Top with chopped/sliced strawberries. Refrigerate for at least 1 hour or overnight before serving.
**Feel free to use your preferred sweetener of choice. Check of this blog post to learn more about stevia.
244 Calories, 22 grams Fat, 9.5 grams Net Carbs, 2.5 grams Fiber, 7 grams Total Carbs, 4 grams Protein per serving (including the honey)
Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats, NOW available in eBook format through Amazon and the spiral bound versions are available here on my blog.
Happy Cookin’!
