Last week was a whirlwind of fun, work, and visiting my family and friends! I have to say a huge thank you to my sweet friends Jenni from Pastry Chef Online, and Roxana from A Little Bit Of Everything for sharing such gorgeous guest blogs! If you missed them, here is the delicious Riveting Risotto from Jenni. AND here is the decadent Chocolate Marshmallows Bars from Roxana.
If you missed all the fun, well I was in beautiful Michigan all last week. I had to work, and play a little too! I was able to visit with my parents, my hubby’s parents, my Grandparents, an old classmate from high school, my Sissy, and the best part of the trip….spend LOADS of time with my sweet Niece!!! This work trip was extremely busy, but sooooo worth it. By the last audit on Friday my eyes were burning from fatigue. BUT seriously no complaints here, I wouldn’t change that busy, fun week for all the money in the world!
Okay, okay time for a fun treat, that could easily be a gluten free recipe if you use gluten free pretzels. How does a salty pretzel crust, creamy center, and a fun strawberry top sound to you? This recipe is an old family favorite, well Sissy and I loved it A LOT! I took this family recipe and changed it up, and made it my own fun treat. I had to use some Chobani Greek Yogurt, because Chobani is good in almost anything right? Plus, the original recipe used Cool Whip in the center….and well, I don’t eat-bake-top-cook with Cool Whip at all! You may be asking why I am not a Cool Whip fan….it is just an oil based ingredient, nothing natural about the product.
Since I was leaving the next day after making this childhood treat, I had to share in the wealth. So I took the whole pan over to my friends house….it never made it home!
Salty, sweet, crunchy crust, a perfect mix with a creamy center and a sweet strawberry top! A fun treat to take to any Summer party!
45 minsPrep Time
12 minsCook Time
Preheat oven to 350 degrees Fahrenheit. Grease 9 x 13 pan with cooking spray.
Crush pretzels roughly, (I used a meat tenderizer to crush the pretzels roughly.) In small bowl - mix crushed pretzels with honey and butter. You do not need the butter, but it does add some delicious butter flavor to the bars.
In greased 9 x 13 pan, spread out pretzel crust evenly and bake for 12 minutes. Let cool.
In large pot on stove, on medium heat, cook down frozen strawberries. Once the strawberries are cooked down, add in sugar and cardamom. Let the strawberries cook down, then mash them. Take off heat, and place in medium bowl. In a separate small bowl, mix together unflavored gelatin and cold water, let sit for a few minutes to solidify. Add gelatin mixture to strawberries, and place in refrigerator, stir frequently to cool properly, strawberries will start to thicken.
With mixer, mix together softened cream cheese and Greek yogurt really well, add in sugar and mix.
To assemble bars - spread cream cheese mixture over cooled pretzel crust, let chill for 30 minutes in refrigerator, spread thickened strawberry sauce over cream cheese layer. Let chill in cooler for additional two hours, or for best results let it sit overnight.
You can use fresh strawberries, you could add all ingredients together all at once, because the strawberries will not take long to cook down. If you love Cool Whip, and I don't know why.....BUT you can add that in with the cream cheese, instead of Greek yogurt.
This recipe brought back some fun childhood memories! My Sister seriously asked if I was going to bring some with me to Michigan. She is so silly!!! This food safety lady would never travel with potientially hazardous food, I don’t want to get anyone sick! So I did the next best thing, I shared pictures and made her drool….and become a bit jealous:-)
What is your favorite sweet and salty dessert?
What is your favorite way to bake with Greek yogurt?