Pretzel Raspberry Salad Cake Recipe

Not only is this just 2 weight wat/chers points per serving but it is scrumptious -the entire recipe makes 12 servings!

Ingredients :

  • 100 grams Pretzel sticks
  • 1/3 Cup I Can’t Believe It’s Not Butter The Light One melted
  • 2 TBSP Monk fruit sweetener
  • 1 1/2 Cups Nonfat Greek yogurt
  • 8 TBSP Fat-free Cool Whip
  • 1/4 tsp Vanilla bean paste or extract
  • 1 Package Simply Delish sugar-free vanilla pudding mix
  • 1 Package Simply Delish sugar-free raspberry jel mix
  • 1/3 Cup Cold water
  • 1 1/3 Cup Boiling water
  • 12 Ounces Fresh raspberries

instruction :

  1. Preheat the oven to 350 degrees.
  2. Melt the butter and set aside.
  3. Place the pretzels into a Ziploc bag and break them into small pieces.
  4. In a bowl combine the pretzels, melted butter and monk fruit sweetener. Mix until combine.
  5. Place the pretzel mixture into a greased oven-safe dish (I used a 9×7 one) and press with your fingers firmly to molt the crust.
  6. Bake for 12 minutes and let cool.
  7. While the pretzel crust is in the oven, In a bowl put the nonfat Greek yogurt, vanilla, cool whip and sugar-free pudding mix. Mix until combine.
  8. Put the yogurt mixture over the pretzel crust and smooth out.
  9. In a separate bowl add the jello, cold water to dissolve then add the boiling water. Mix until combined.
  10. Add the fresh raspberries then mash up.
  11. Pour jello mix over the yogurt mixture and place the entire dish into the fridge for a few hours to solidify.