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Recipe tags: Bake, Fruit, Potluck, Refrigerator, Vegetarian

Desserts

Pretzel Salad

Recipe submitted by DaVita dietitian Vicki from Virginia.

Portions:  12

Serving size:  1 square (1/12 recipe)

Ingredients

 Filling

• 8 ounce package cream cheese, softened
• 1-1/4 cups Splenda® granular sweetener or 1 cup sugar
• 1 medium container Cool Whip® lite dessert topping

        Crust  

• 1 cup salt-free pretzels, crushed coarsely
• 3 tablespoons sugar
• 1/2 cup unsalted margarine, melted

Topping

• 1 large box dry sugar-free strawberry gelatin (8 serving size)
• 2 cups boiling water
• 16-ounce bag unsweetened frozen strawberries

Preparation

1. Preheat oven to 375º F.
2. In a mixing bowl, stir hot water into dry gelatin until dissolved completely. Add frozen strawberries and stir until berries are separated. Chill in refrigerator while making the crust and filling.
3. To make the crust, combine pretzels, sugar and margarine in a bowl. Press into a 9” x 13” pan. Bake for 8 minutes. Set aside in a cool area.
4. To make filling, blend together cream cheese and Splenda® sweetener. Add Cool Whip® dessert topping. Spread over cooled pretzel crust.
5. Pour partially set gelatin and strawberries over cream cheese mixture.
6. Chill at least 2 hours before serving. Cut into 12 equal-size portions.

Nutrients per serving (using Splenda® sweetener instead of sugar)

• Calories: 236
• Protein: 2 g
• Carbohydrate: 21 g
• Fat: 16 g
• Cholesterol: 19 mg
• Sodium: 76 mg
• Potassium: 80 mg
• Phosphorus:41  mg
• Calcium: 7 mg
• Fiber: 0.9 g

Renal and Renal Diabetic Food Choices

• 1/2 fruit, low potassium
• 1 starch
• 3 fat

Carbohydrate Choices

• 1-1/2 

Helpful Hints

• Check label on pretzels to be sure the product does not contain potassium chloride. Some brands with this ingredient are very high in potassium.

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