2tablespoonsno calore sweetener (I used Truvia baking blend)
¾cuplight whipped topping, thawed
6tablespoonsroughly crushed pretzels (about ½ ounce)
In a medium bowl, whisk together the gelatin and ¾ cup boiling water until the gelatin is dissolved. Add ¾ cup iced water and stir well. Refrigerate until the mixture begins to thicken, about 30 minutes or so.
Stir in the strawberries. Pour the mixture into a 1-quart oval or rectangular shaped casserole dish and place in the refrigerator to set up.
Meanwhile make the creamy cheese layer: Place the cottage cheese in blender or food processor and process until very smooth. Add the cream cheese and pulse until it is combined with the cottage cheese. Scrape the mixture out into a medium bowl and stir in the sweetener and lemon zest. Then gently fold in the whipped topping. Cover and refrigerate.
When the gelatin has set, spread with the "cheesecake" mixture. Cover and refrigerate until ready to serve.
Just before serving, top with crushed pretzels so they don't get soggy.
Servings: 6Serving size: about ¾ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Skinny Upside Down Strawberry Pretzel Salad
Amount Per Serving (0.75 cup)
Calories 105Calories from Fat 36
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/skinny-upside-down-strawberry-pretzel-salad/