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Healthier Midwest Pretzel salad ( dessert)
Recipe of the week

⭐ Healthier Midwest Pretzel Salad (with Pretzel Sticks) Servings: 12 Estimated Calories per Serving: ~210–230 kcal (depending on brands and substitutions)
🥨 Ingredients Crust 2 cups pretzel sticks, lightly crushed 4 tbsp unsalted butter, melted (reduced from typical ½ cup) 2 tbsp coconut sugar or light brown sugar (reduced from usual ¼–½ cup) Cream Layer 1 cup reduced-fat cream cheese (Neufchâtel) 3 tbsp honey (instead of sugar) 1 tsp vanilla extract 1 ½ cups light whipped topping (or homemade: ¾ cup chilled whipping cream whipped just until light, to reduce additives) Strawberry Layer 1 package (3 oz) sugar-free strawberry Jell-O 2 cups boiling water 2 cups sliced fresh strawberries 🍓
Instructions 1. Make the Pretzel Crust Preheat oven to 350°F (175°C). Crush pretzel sticks until coarse (not powdery). Mix pretzels with melted butter and coconut sugar. Press firmly into the bottom of a 9×13-inch baking dish. Bake for 8–10 minutes, then cool completely. 2. Make the Cream Layer Beat reduced-fat cream cheese, honey, and vanilla until smooth. Fold in the light whipped topping. Spread gently over the cooled crust, making sure to seal edges so the Jell-O won’t seep down. Refrigerate while you make the Jell-O. 3. Make the Strawberry Layer Dissolve strawberry Jell-O in 2 cups boiling water. Let cool 10–15 minutes (should still be liquid but not hot). Stir in the sliced strawberries. Pour gently over the cream layer. Refrigerate 4–6 hours or until fully set. 🍽️ Nutrition Estimate (per 1 of 12 servings) Component Approx. Calories Pretzel crust ~80 kcal Cream layer ~90 kcal Jell-O + strawberries ~40–50 kcal Total ~210–230 kcal per serving
🟢 Healthier Tweaks Used Reduced butter and sugar in the crust Honey instead of refined sugar in cream layer Light whipped topping or partial homemade whipped cream Reduced-fat cream cheese Lots of fresh strawberries Sugar-free Jell-O for fewer calories