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Old 07-04-2012, 06:07 AM   #30
Linnylamb
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Join Date: Oct 2010
Location: Pennsylvania
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Start Date: August 2010 (This time around!)
Here is my version of the recipe, including the tips from PaminKY and things I learned from looking at other versions.


Strawberry Pretzel Salad

Crust
1/2 cup melted butter
1 -2 TBS sweetener equivalent
1 egg white, slightly beaten with a fork
2 cups of whole pecans, chopped/crushed to desired texture
kosher salt, to taste

Cream Cheese Layer
1 cup whipping cream (add tsp glucomannan to cream before whipping to stabilize)
1/2 t. vanilla
1-2 TBS sweetener equivalent

1 block cream cheese
-1cup sweetener equivalent

Jello Layer
1 6oz. box of SF strawberry Jello
2 cups boiling water
2 cups whole, frozen strawberries
Granulated sweetener, to taste (optional)

Preheat oven to 400*.
Add sweetener and egg white to melted butter.* Beat lightly with a fork. Mix in pecans. Press mixture into the bottom of a 13X9 pan sprayed with nonstick spray. Sprinkle salt on top, to taste. Bake until golden, about 7 minutes. Let crust cool completely, at least 20 minutes. Crust can also be made a day.

Whip cream with glucomannan**, vanilla and sweetener. In another bowl, beat cream cheese w/ Splenda. Gently fold the whipping cream and cream cheese mixtures together and spread over the cooled crust. Refrigerate until well chilled, about 30 to 40 minutes.

Boil water and mix in gelatin until dissolved; set aside until cool.

Put frozen berries in bowl and, if desired, sprinkle with sweetener to taste. Puree when thawed. There should be about 1 cup total of strawberry puree.

When Jello is semi-set, add pureed strawberries. When the mixture is the consistency of egg whites, pour the strawberry jello layer on top of the cream cheese layer. Refrigerate until set, about 3 to 4 hours.
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*This helps to evenly distribute sweetener, especially if using a few drops of liquid Splenda.
**Glucomannan will help stabilize the cream. Try 2 tsp. of sugar free instant vanilla pudding if you don’t have glucomannan.

Tip from PaminKY: It's very important to let everything cool or set between layers. If you don't if can be quite an ugly mess.
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