For fourth of July, my mom makes the best strawberry pretzel salad and my family looks forward to it every year. But the traditional recipe isn’t gluten free and the store bought, sugar free jello is not very good for you. Instead, I started making my own recipe, first of all so that I could eat it, but also so that I didn’t have to feel guilty for enjoying a little dessert on the holidays. Try this recipe today!
The gluten free adaptation for the crust came from Satisfying Eats, but you can also use your favorite brand of Non-GMO gluten free pretzels instead of the pecans and flour. Simply crush up your pretzels and follow the remainder of the recipe. I enjoy both versions, but the pecan option does give you more protein.
Ingredients
- 1 cup chopped pecans
- 1 cup almond flour
- 1/4 tsp. sea salt
- 1 tsp. powdered Stevia
- 4 Tbs. salted butter, melted
- 8 oz. cream cheese, softened
- 1 cup heavy whipping cream
- 1 tsp. vanilla extract
- 1 tsp. powdered Stevia
- 1 lb. fresh (or frozen) strawberries, cleaned and sliced
- 1-1/4 cups water
- 2 Tbs. powdered gelatin
Instructions
- Combine the strawberries and water in a medium saucepan.
- Cover and bring to a boil.
- Remove the lid and turn the heat to low.
- Cook for 5 minutes until the water is infused with the strawberry juice.
- Strain the strawberry juice, mashing the strawberries to release all of the juice from the pulp and set the pulp aside. You can choose to add it back in later if you want.
- Add enough water to the strawberry juice mixture to make sure there is exactly 2 cups of liquid.
- Pour the juice back into the saucepan and return it to a simmer.
- Slowly add the gelatin, whisking as you do, until it is fully combined.
- Add 1 tsp. of powdered Stevia, or more if you like.
- Once it is combined, cool strawberry jello in a bowl and let it cool until it just starts to set up. This is when you can add the strawberry pulp back in if you want.
- In the meantime, preheat the oven to 350 degrees F, crush pecans and mix with almond flour, sea salt, and 1 tsp. powdered Stevia until combined.
- Drizzle the melted butter over top of the mixture and sift with a fork until it starts to stick together.
- Dump the mixture into a casserole dish and press with your fingers until you have an even layer lining the bottom of the pan.
- Bake for 15-20 minutes or until it is slightly brown, and let it cool.
- Start the cream cheese layer by beating the cream cheese with a hand mixer until smooth.
- Add 1 tsp. powdered Stevia, vanilla extract, and heavy whipping cream until it becomes light and fluffy.
- Start the assembly by pouring the cream cheese layer over the baked crust and refrigerate for 5 minutes to help it set up.
- Pour the half-set strawberry jello layer on top of the cream cheese layer and refrigerate for at least 1 hour.
- Top with extra whipped cream and fresh fruit.
Tip: As an added bonus, my mom always decorated the top of the salad with a whipped cream background and fresh strawberries as red stripes and blueberries in the top left corner to make it look like a flag. What’s a more patriotic dessert?!