This dish comes to you by way of my craving for something salty and sweet and my Southern heart, of course. If you’ve never had strawberry pretzel salad in all of its Cool Whip glory, you haven’t lived. Befriend a blue-haired lady at Church, offer to mow her lawn and she’ll make you a strawberry and pretzel salad. (Did I mention you should probably cross the Mason-Dixon line before attempting this)? Once you receive your strawberry pretzel salad, you’ll notice the strawberry gelatin topping. You will think “I don’t like Jell-o.” But, grab a fork anyway. Once you dig in past the strawberry gelatin part, you’re rewarded with a creamy sweet layer and a salty-sugary pretzel crust. It might just be one of the world’s most perfect casseroles.
We’re going to ditch the gelatin and Cool Whip, friends. I want to be able to eat this for breakfast. So, grab a tub of full-fat yogurt. Yes, full fat. Mine clocked in at 3.5% fat. That’s not too far above your 2% milk. You can do it. You need creaminess in your life.
In a pretty cup, layer brown-sugar sweetened yogurt, strawberries married to their sticky sweet syrup, and crushed pretzels. Oh baby.

  • 12 strawberries, diced
  • 2 teaspoons granulated sugar
  • 1 cup pretzel mini twists,
  • 2 tablespoons unsalted butter, melted
  • pinch of cinnamon
  • 3/4 cup whole milk yogurt (or sour cream)
  • 2 tablespoons brown sugar
  1. Place the strawberries in a shallow dish and sprinkle the granulated sugar on top. Stir to combine. Let sit for at least 30 minutes.
  2. Meanwhile, add the pretzels to a food processor. Pulse until they are broken into small chunks. Some will pulverize, some will stay chunky. It's all good.
  3. Drizzle the melted butter and cinnamon over the crushed pretzels and pulse a few times to combine. Scrape mixture out of food processor and set aside.
You can find complete recipes of this STRAWBERRY PRETZEL PARFAITS in
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