just droping in today have a little more time there is a 2 hour delay here
but anyway i have got a lot of nices a few naughtys but we dont like to talk about the naughtys do we . but last week i took one of my favorit recipe and changed it over so that it went from high fat and cals to a lot less the best part of it is that no one even knew about it HEHEHEH
Dont you just love when that happens Strawberry Pretzel Squares
From the kitchen of: Cooking Time: 350*--10 min
Mary Bucksbee Temperature:Chill 3 hrs.
INGREDIENTS
2 Cups finely crushed pretzels 1/3 cup splenda
1/4 Cup melted light margarine 8 oz. Cream Cheese,(fat free) softened
¼ Cup splenda 2 tbsp.skim milk
1 Cup thawed cool whip whipped topping(fat free)
2 Cup boiling water 1 pkg. (8 serving size) jello sugar free –
1 ½ Cup cold water strawberry flavor
2 pints strawberries, sliced
INSTRUCTIONS
Mix crushed pretzels, 1/3 C. Splenda and butter; press firmly into bottom of 13x9 inch baking pan. Bake 350* for 10 min. Cool servings 18
Beat cream cheese, ¼ C. Splenda and milk until smooth. Gently stir in whipped topping. Spread over crust. Refrigerate.
Meanwhile, stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 ½ hrs. until thickened (spoon drawn through leaves a definite impression). Stir in strawberries. Spoon over cheese layer.
Refrigerate 3 hours or until firm. Cut into squares. Garnish with additional whipped topping, if desired.
Note: Recipe can be halved.
If i did it right it is only 2 points each serving
