Judy’s Strawberry Pretzel Salad is reminiscent of those colorful, crinkly-edged pretzel sticks that you get at birthday parties.
However, the Strawberries and Cream Pretzel Salad are made out of red bell peppers, blackberries, strawberry jelly, green bell pepper strips, and a light whipped yogurt dip.
This recipe is so easy to make, and there’s not one thing you have to throw away or buy every time.
It takes less than 30 minutes, and the flavor is so delicious you will be tempted to keep eating it for breakfast, lunch, dinner, and even dessert.
Judy’s Strawberry Pretzel Salad Recipe
- 10 tablespoons of red bell pepper strips (1 package), chopped into thin strips
- 4 teaspoons of blackberry jelly (4 ounces)
- 3 medium green bell peppers, diced into thin strips (2.5 pounds total)
- 2 cups of strawberries, sliced into wedges with stems removed (the flavor from the strawberry stems is a nice touch as well)
- 1 cup yogurt (130 grams) – I used light cream, but simply use half skim if you are traditional. You can also try vanilla or French vanilla yogurt.
- 3 cups of pretzel sticks (I used a mix of yellow and orange, it doesn’t matter)
Prepare The Red Bell Pepper Strips:
Preheat the oven to 400 degrees Fahrenheit. Arrange the bell pepper strips on 2 large baking sheets. Bake for 20 minutes or until soft and beginning to brown.
Prepare The Blackberry Jelly:
While baking the red bell peppers and green bell peppers, begin preparing the blackberry jelly by combining the blackberries, sugar, and cornstarch in a small saucepan. Puree with an immersion blender until smooth. Bring to a boil, reduce heat to low, and cook until thickened. Remove from heat and let cool.
Prepare The Green Bell Peppers Strips:
Pour the yogurt into a large bowl. Add the green bell pepper strips into the bowl and mix well so that the bell peppers strips are well coated with yogurt.
Prepare Judy’s Strawberry Pretzel Salad:
After baking the red bell peppers for 20 minutes, switch on your oven to broil at 500 degrees Fahrenheit.
Arrange pretzel sticks onto baking sheets with red bell pepper strips (they will look like strawberry stems). Broil for 2-3 minutes or until pretzel sticks is slightly browned.
Remove from oven. Cut each pretzel stick into 3-4 inch lengths. Add to the bowl with the green bell pepper strips.
Lightly mix in the red bell pepper strips so that they are well coated with yogurt. You can also add a sprinkle of coarse salt or some black pepper to give it a little bit of extra flavor as you eat it.
Let It Rest Again:
Place refrigerator for at least one hour before serving to allow macerating time to take place and the flavors to develop even more.
Serve Judy’s Strawberry Pretzel Salad:
Garnish each bowl with a few fresh strawberries (the best kind you can buy). Serve immediately. Serve with appropriate dairy or another low-sodium dip if desired.
Judy’s Strawberry Pretzel Salad Nutrition
Judy’s Strawberry Pretzel Salad is a refreshing and delicious dessert for your family and friends. This recipe serves about 10 people. Each serving has about:
Is Judy’s Strawberry Pretzel Salad Healthy?
The answer is a big YES!
This recipe is low in calories (201 calories per serving) and fat (3g per serving). It is not high in sodium at 646 mg per serving. The protein in this dish also rings up to 7g per serving.
There’s around 60% of your daily recommended intake of vitamin A, an important group of vitamins required for the normal growth and maintenance of bones and teeth.
The calcium content of Judy’s Strawberry Pretzel Salad is located at 4% of the daily recommended value or 40mg per serving.
How Long Does Judy’s Strawberry Pretzel Salad Last?
You can easily store Judy’s Strawberry Pretzel Salad for a day or two. Just be sure to store it in an airtight container and refrigerate.
Judy’s Strawberry Pretzel Salad can be frozen for up to 3 weeks in the refrigerator.
How To Freeze Judy’s Strawberry Pretzel Salad?
This dessert recipe has a high acid content, so it does not freeze well without being diluted with low-fat milk or cream to reduce the acidity.
The best way to freeze Judy’s Strawberry Pretzel Salad is by first assembling everything. Let them come to room temperature and then arrange them on a cookie sheet or baking dish with parchment paper and let them cool down at room temperature in the fridge overnight before freezing. After that, you can transfer them to a freezer-safe container and freeze them for up to 3 weeks.
The Bottom Line
I hope you find this Judy’s Strawberry Pretzel Salad recipe as exciting and delicious as I do. This dish is so versatile that I think it would make a great meal to take outside on your picnic.
Judy’s Strawberry Pretzel Salad can be served warm or cold, plain or with a swirl of vanilla yogurt, with some sliced strawberries or mixed fruit and an orange slice.
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