WW Pretzel Raspberry Salad Cake

by

This WW Pretzel Raspberry Salad Cake will satisfy your sweet and salty cravings. It is light, refreshing, and well-balanced. It’s a stunning, crowd-pleasing treat with a crunchy pretzel crust, a creamy whipped layer, and a tart raspberry topping. This WW Pretzel Raspberry Salad Cake preserves all of the flavor while using fewer calories and points than the traditional version, which can be heavy. It’s ideal for summer gatherings, parties, or any occasion when you want to indulge without feeling guilty. This Salad Cake combines smart eating and nostalgia in one delicious slice.

STATS:

  • Diet: WW-Friendly, low in calories
  • Cuisine: American
  • Serving: Twelve servings
  • Course: Dessert
  • Prep done in twenty minutes
  • Cook Time: Ten minutes
  • The entire time will be thirty(30) minutes, along with a chilling time
  • Size/portion: 1 slice(about one-twelfth of the pan)
  • Difficulty: Easy
  • Mode of cooking: Baking and Chilling

TOOLS

  • A whisk or hand mixer
  • An oven
  • Baking dish, nine by thirteen inches
  • Saucepan
  • Mixing bowls(medium or large)
  • Spatula
  • Measuring cups and spoons

INGREDIENTS

PRETZEL CRUST

  • 3 tablespoons of butter
  • Sweetener, one tbsp.
  • 2 cups of pretzels

CREAMY LAYER

  • 1/4 cup of sugar substitute
  • Cream cheese, 225 grams
  • 1 cup of whipped topping

RASPBERRY LAYER

  • Raspberries, two cps
  • 170 grams of raspberry gelatin
  • Boiling water, two cups

INGREDIENT NOTES

CREAM CHEESE

  • You will require the fat-free and softened cream cheese to have a creamy, rich, and tangy layer with fewer calories. Regular cream cheese will have a lot more calories.

PRETZELS

  • You will require the low-sodium and whole-grain crushed pretzels to make a low-sodium and high-fiber salad cake. These pretzels provide a classic salty crunch.

RASPBERRIES

  • Use the fresh or unsweetened frozen raspberries to provide the tart, fruity freshness to the top-most layer.

BUTTER

  • You will require the light melted butter to have a crisp crust with lower fat content. Low-fat margarine spread will also be a good alternative.

GELATIN

  • Pick a packet of sugar-free raspberry-flavored gelatin to have a bright color with sweetness without adding points. If you can’t find the raspberry flavor, grab strawberry or cherry.

WHIPPED TOPPING

  • Use the fat-free whipped topping to have a light, fluffy, and creamy layer. The full-fat version will increase the points, so avoid it.

INSTRUCTIONS

  1. Preheat your empty oven to 175 °C.
  2. Spray the oil on the baking tray to grease it.
  3. Combine the crushed pretzels with melted light butter and sweetener till well combined.
  4. Transfer and press the pretzel mix into the tray.
  5. Bake the crust till it becomes firm and golden(for about 8-10 minutes).
  6. In the meantime, whisk the powdered sugar into the cream cheese in a big bowl.
  7. Add the whipped topping to the smooth and creamy cream cheese and fold gently.
  8. Now, spread this mixture over the baked and cooled pretzel crust and level the surface.
  9. Include two hot cups of water in the vessel.
  10. Dissolve the whole packet of that sugar-free raspberry gelatin into the water.
  11. Gently cover the creamy layer with the raspberry gelatin mixture.
  12. Arrange the raspberries in that gelatin mixture before it starts to set.
  13. Chill this salad cake so the gelatin layer will solidify.
  14. Slice this WW Pretzel Raspberry Salad Cake into 12 equal servings and enjoy it chilled.

TIPS

  • Check properly that the pretzel crust is completely chilled when you’re adding the cream layer.
  • As the dessert tastes best after chilling, it’s easy to make the day before.
  • Properly cover the crust with the cream layer so that the gelatin won’t sink into the bottom.

STORAGE DIRECTIONS

FRIDGE

  • Cover the remaining salad cake tightly and properly before refrigerating; otherwise, the crunch becomes soggy and the gelatin layer dries out. Secured it in the refrigerator and enjoy up to four days.

FREEZER

  • We don’t recommend freezing, as the gelatin will never be the same after defrosting. Freeze the crust with the creamy layer, and add the gelatin layer after defrosting when you plan to serve it.

FAQs

What if I don’t have the fat-free whipped topping?

  • If you don’t get the fat-free whipped topping, make your own. Whip the chilled coconut cream with vanilla essence. It might add some points, and you have to adjust them.

Will the strawberries work instead of raspberries?

  • Yes, strawberry gelatin with sliced strawberries would be a perfect swap.

How much is the chilling time?

  • The more you chill, the better the results. Minimum four hours of chilling is necessary to set the gelatin properly.

NUTRITIONAL FACTS/SERVING

Size/serve: One slice(one-twelfth of nine-by-thirteen-inch pan )
The quantity of calories: ~145 kcal
Carbs(total): 17 g
Fiber: One gram
Net carbs: 16 grams
Fat content: Five grams
Sugar: 05 g
Proteins: Four grams
Sodium: 180 mg

This recipe contains 4 total WW points per slice of this salad cake.