Tuesday, October 26, 2010

Sweet & Salty, Creamy & Crunchy

Tonight I made a delicious homemade lasagna that was out of this world (will post at a later date)! I tried to do dinner and dessert at the same time, since I had to juggle my time in the oven. I think I did pretty good, but will have to plan on starting earlier or prepping to some extent because we didn't have dinner until 7:30pm. While everyone was starting to chant, "When is dinner gonna be done?" I must say, the pay off is that there is near silence during dinner since everyone is shoveling food into their faces to ravenously to speak. Also, everyone raves about what you just made. Following dinner was a dessert that I was at first skeptical of. The crust is unconventional, but WOW! It makes the whole dessert as far as I'm concerned. It is low sugar, but if you want to go for it, it is easy to convert to all sugar as everything is one to one. So, without further ado, here is:

Creamy Peach/Strawberry Crunch Dessert


  • 2 C crushed pretzels
  • 3/4 C butter, melted
  • 3 Tbsp sugar
Mix crushed pretzels, butter and 3 sugar together and press into a 9x13 inch pan. Bake at 400 for 8 minutes. Cool.

  • 1 pkg (8oz) cream cheese, room temp
  • 1/2 C sugar
  • 1/2 C Splenda
  • 1 (8oz) frozen cool whip (sugar free if you can find it), thawed
Mix softened cream cheese and sugar. Fold the 2 cups thawed whipping topping into cream cheese mixture and spread over cooled pretzel crust.

  • 1 lrg pkg sugar free strawberry gelatin
  • 2 C boiling water
  • 8 oz frozen strawberries
  • 8 oz frozen peaches, chopped
Dissolve strawberry gelatin in boiling water and add frozen strawberries and peaches. Chill until soft set, then pour over the cream cheese layer and refrigerate. Cut into squares and garnish with whipped topping. Enjoy!

The saltiness of the pretzel is perfect with the sweetness of the strawberries and creamy cream cheese. A total hit in my house.

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