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Old 07-04-2012, 05:14 AM   #31
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As I was looking through my Low Carbing Among Friends Cookbook this morning, I just noticed that Kent Altena has included a version of this dessert. He calls it Strawberry Nut Dessert.
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Old 07-04-2012, 05:37 AM   #32
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Quote:
Originally Posted by jdcri View Post
does anyone know the sugar equivalents? - my liquid splenda is not as potent as others!!
Thanks Linnylamb for your combined version and I do remember seeing Kent's recipe.


Here's is the original version that my MIL used to make which my husband loved so much. She made him a cookbook with all his favorite recipes in it and it's one of our most treasured items. I don't use as many strawberries as the original recipe calls for to save carbs so that is also why I puree them so they are spread around more. I also use the egg white in the crust because the pretzels crust holds together better than the pecan one and the egg white helped with that.

Here's her version, non low-carb of course:

Strawberry Pretzel Salad

2 cups broken pretzels (not too fine)
3/4 cup melted margarine
1 tbsp sugar
8 oz cream cheese
1 cup confectioner's sugar
1 carton Cool Whip (not the big one)
1 large box strawberry jello
2 cups boiling water
2 - 10oz cartons frozen strawberries

Mix pretzels, margarine, and sugar. Press into a 13x9 baking dish and bake at 375 for 6 min. Cool completely.

Cream together the cream cheese and confectioner's sugar and then fold in Cool Whip and then spread on top on cooked crust. Refrigerate to set up.

Mix jello with boiling water until thoroughly dissolved, let cool before adding strawberries. Let combined mixture cool until slightly thickened then spoon over cheese layer. Chill.
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Old 07-04-2012, 06:15 AM   #33
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Pam, I thought your tips were really smart, especially using the egg white as a binder. No one else seems to have thought of that. It also makes a lot of sense to puree the strawberries if you are going to have less to distribute.

Kent's recipe looks similar to the others, except that he uses flax in his crust. I'm sure that works well for those who can eat it, but I don't use flax because of PCOS.

This recipe really appeals to me because it combines salty, creamy and fruity. Now that I spent all this time researching the recipe (typical of me) I need to get in the kitchen and actually make it!
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Old 04-16-2014, 01:51 PM   #34
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Bumping this as it was a huge hit at Easter last year. Very pretty to look at and several of the men had this for dessert in addition to enjoying it with their meal.
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Old 04-21-2014, 09:46 AM   #35
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I finally got around to making this for Easter this year and everyone RAVED! Seriously, it is delish and the pecan crust is perfect. My Step Dad was in heaven since he has Type 2 and can only eat sugar free/low carb.
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Old 04-22-2014, 01:55 PM   #36
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Thanks for the review.
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Old 04-22-2014, 07:16 PM   #37
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GG (great grandma) already called and asked me to bring it to next Sunday's dinner. Seriously, it's that good.
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Old 04-23-2014, 03:40 AM   #38
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I've been looking at this recipe for ages, but never made it. I will definitely try it the next time I have company.
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Old 04-23-2014, 09:54 AM   #39
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I know! I am kicking myself for not trying it sooner. I have had it saved for at least 2 yrs.
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