Looking for a unique salad or a dessert would fit better? Check out this Strawberry Pretzel Salad, its shine will definitely flatter!
Course Dessert
Cuisine American, Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Resting time 1 hourhour
Total Time 1 hourhour40 minutesminutes
Ingredients
Gelatin sheet for 2 cups / 500g waterfollow instruction on packaging
2cupsWater
1teaspoonRed food colorant
3cupsPretzels
3medium Egg whites beaten stiff
1cupCream cheese
1tablespoonHoney
1cupHeavy cream
1tablespoonCorn starch
4cupsStrawberry
Instructions
We used gelatin sheets that need to be dissolved in water, similarly as any other gelatin. Follow instructions on packaging for exact measurements for 2 cups / 500g water. Food colorant is optional but it will look better in red. Let the gelatin cool to room temperature before pouring it on top of the pretzel salad otherwise it will ruin the underlying layer. We do this first so it has time to cool.
Crush the pretzels. There is no need for any extra equipment here.
Now would be the time to fry the pretzels on some butter but if saving calories is a thing then beat egg whites until stiff peaks form.
Mix egg whites with the crushed pretzels then spread them onto the bottom of a spring baking form. If we don't want the pretzels to stick too much together, just spread the egg whites on top of the pretzels.
To stick pretzels together put them into the middle rack of a 350°F / 180°C preheated oven until it dries out, about 10 - 15 minutes. The pretzels will become a bit more browned but mind not to burn them black. Let it cool down completely otherwise the cream will get runny.
Beat cream cheese and honey or sweetener of choice.
Beat heavy cream and corn starch. Beat in the cream cheese. Corn starch is necessary to stabilize the heavy cream. It won't last as long as cool whip but it doesn't need to either. Keep it in the fridge until needed.
Rinse and hull strawberries.
Slice the strawberries up.
Mix the strawberries with the cooled gelatin.
Once the roasted pretzels are cooled, spread the cream and cheese on top.
Gently pour the strawberries and gelatin on top.
Put strawberry pretzel salad into the fridge until the gelatin sets, for at least 60 - 90 minutes. The pretzels will take up moisture, not just from the cream layer but once the cake is slice up, from the environment too. To preserve its crispiness longer keep in on kitchen paper in an airtight container.