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3/8/09 1:35 P

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Pretzel "Salad" Dessert
Barb Wold/JoAnna Lund

My friend Barb shares a salad that's really a dessert. But no matter what you call it, the flavor is great.
Serves 8

2 cups (4 ounces) crushed reduced-sodium pretzels
1/4 cup Splenda Granular
2 tablespoons plus 2 teaspoons reduced-calorie margarine, melted
1 (8-ounce) package Philadephia fat-free cream cheese
2 cups Cool Whip Free
2 (4-serving) packages JELL-O sugar-free strawberry gelatin
2 cups boiling water
4 cups frozen unsweetened whole strawberries, thawed, drained and sliced

Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with butter-flavored cooking spray. In a medium bowl, combine pretzels, 1 tablespoon Splenda and margarine. Press mixture into prepared cake pan. Bake for 15 minutes. Place cake pan on a wire rack and allow to cool completely. In a medium bowl, stir cream cheese with a spoon until soft. Add Cool Whip Free and remaining 3 tablespoons Splenda. Mix well to combine. Carefully spread cream cheese mixture evenly over cooled crust. Refrigerate while preparing strawberry layer. In a large bowl, combine dry gelatin and boiling water. Mix well to dissolve gelatin. Cool for 10 minutes. Stir in strawberries. Spoon strawberry mixture evenly over cream cheese layer. Refrigerate until firm, about 3 hours. Cut into 8 pieces.

Each serving equals:
HE: 2/3 Bread, 1/2 Fruit, 1/2 Protein, 1/2 Fat, 1/2 Slider, 3 Optional Calories
146 Calories, 2gm Fat, 7gm Protein, 25gm Carbohydrate,
496mg Sodium, 15mg Calcium, 2 gm Fiber
Diabetic: 1 Fruit, 1 Fat, 1/2 Meat, 1/2 Starch

"Best of Healthy Exchanges Food Newsletter Cookbooklet pg. 140 or Healthy Exchanges Food Newsletter April 1992, pg. 3."

 current weight: 185.0 
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