Bobby’s Lighter Strawberry Pretzel Salad

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Bobby’s Lighter Strawberry Pretzel Salad

By Bobby Deen

358 Fewer Calories
24g Less Fat

Strawberry Pretzel Salad

1 1/2 cups unsalted crushed pretzels (about 15 pretzel rods)
4 tablespoons melted butter
2 tablespoons applesauce
1/4 cup plus 2 tablespoons sugar
1 (8-ounce) package reduced-fat cream cheese
3/4 cup sugar
1 cup reduced-fat nondairy whipped topping
2 cups boiling water
2 (0.30-ounce) packages sugar-free strawberry gelatin
2 cups cold water
1 cup fresh sliced strawberries
1 (8-ounce) can crushed pineapple, drained

Preheat oven to 400 degrees. Spray a 9 x 13-inch baking pan with nonstick spray.

Combine the pretzels, melted butter, applesauce, and 2 tablespoons sugar in a medium bowl until blended. Press the mixture into the pan. Bake until just set, 5 – 7 minutes. Transfer to wire rack to cool completely, about 20 minutes.

Meanwhile, beat the cream cheese and the remaining 1/4 cup of sugar in a large bowl with a hand mixer on medium speed until smooth. Fold in the whipped topping. Spread the filling over the cooled crust. Refrigerate until well chilled, 30 – 40 minutes.

Pour the boiling water over the gelatin in a medium bowl, stirring until the gelatin dissolves completely, 1 – 2 minutes. Stir in the cold water until blended.  Add the strawberries and crushed pineapple, stirring to combine well. Pour the gelatin mixture over the cream cheese mixture. Refrigerate until set, 3 – 4 hours.

Prep Time: 20 min
Cook Time: 10 min
Difficulty: Easy
Yield: 12 servings

Per Serving: (1/12th of salad): 211 Cal; 3 g Protein; 9 g Tot Fat; 6 g Sat Fat; 2 g Mono Fat; 30 g Carb; 1 g Fiber; 22 g Sugar; 28 mg Calcium; 1 mg Iron; 238 mg Sodium; 25 mg Cholesterol

Bobby’s Tip:
An easy way to crush the pretzels is to place them in a food storage bag and crush them lightly with a rolling pin (or baseball bat) until the pretzels are finely crushed.

Original recipe courtesy Paula Deen:  Strawberry Pretzel Salad
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen

Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine's Most Eligible Bachelors in 2007.

Read More From Deen Bros.

Read More From Deen Bros Take it Lighter.

Read More From Bobby Lightens It Up.

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Reader Comments:

Copy and paste the recipe in a program like Microsoft Word, then print.

By SweetShay on August 29, 2010

Is there a Light cookbook in the future??

By Debbie on August 11, 2010

Hi!  Wonderful lighter recipes but can’t carry my computer to the kitchen. Help!!  I need a way to print them out.  Thanks and keep up the good work.

By Corinne G on August 03, 2010

this is so good and thank you Bobby for doing this.  I am on Weight Watchers and will share this with everyone there.

By Sonja Swift McCarn on July 12, 2010

I also would like to know how to print the Lighten Up versions of Bobby’s recipes?

By Linda Barnes on July 06, 2010

I love the lighter recipes from Bobby but would
like to print then like I do Paula’s

Any suggestions on how.

By RACHEL MERCER on May 25, 2010

Does anybody think we could use Splenda instead of sugar when it calls for it?  Or is that a bad idea?

By Leslie on May 21, 2010

I absolutely adore your moma`s cookin but over the years have tried to make them lighter also.Have you tried using Splenda in any of them,it cuts more calories and is also delicious.My husband is in the Army,I have made your family`s recipes for our friends all over the world.I hope we get to meet you all one day.

By Shelia Badger on May 18, 2010

This strawberry pretzel salad is one of my all time favorites but since I have become diabetic I have given it up. NOW I can have it again with this lighter and sugar free version. Thank you so much for re-working this one.

By Michele on May 17, 2010

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