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Strawberry Pretzel Yogurt Salad Cups

Cheeky Kitchen Recipe by
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Strawberry Pretzel Yogurt Salad Cups
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8
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Strawberry Pretzel Yogurt Salad Cups

Everyone’s favorite summertime salad is now an easy-to-eat, easy-to-share side dish. With a pretzel crust, creamy yogurt center and sweet strawberry topping, this one’s perfect for parties!

Ingredients

1
(10 oz.) jar Cascadian Farm™ jam strawberry
2
cups sliced strawberries
2
cups crushed pretzels
1
stick butter, melted
1
cup sugar or honey, divided
3
cups Yoplait® Original Yogurt vanilla
1
(8 oz.) container whipped topping
1
tablespoon vanilla bean paste
8
mini pretzels

Directions

  • 1 In a large microwave-safe jar, heat jam until melted, about 60-90 seconds. Stir in strawberries. Set aside.
  • 2 Place pretzels in a food processor, pulse until crushed. Add butter and half the sugar/honey. Spoon into the bottom of eight 9 oz. plastic party cups.
  • 3 In a large bowl or stand mixer, beat together yogurt, whipped topping, vanilla bean paste and sugar until smooth.
  • 4 Spoon on top of pretzel layer, reserving about 1/2 cup for the topping.
  • 5 Spoon prepared strawberry layer on top of each cup. Finish with a dollop of yogurt mixture. Garnish with a pretzel before serving. Serve chilled.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
See Step By Step

Step By Step  

Everyone’s favorite summertime salad is now an easy-to-eat, easy-to-share side dish.

As prepared by Cheeky Kitchen,

With a pretzel crust, creamy yogurt center and sweet strawberry topping, this one’s perfect for parties!

Here in Utah, we take pride in a few things. Pioneer scones? We make the best. Butterflake rolls? We pwn ‘em. Potluck side dishes? We’ve got the winners.

From Frog Eye Salad to Fluffy Ambrosia, nothing beats the classic sides we Utahns pull out for spring and summer parties. But one stands above the rest—the marvelous 3-layer Strawberry Pretzel Jello Salad. Prized for it’s potluckery, this delish dish has always been a favorite of mine. But I’ve only ever made it once.

ONCE.

Why, you ask?

Because the dag-nammed thing is so time-consuming to make. First, pretzel crushing and crust baking. Then crust cooling and cream cheese layer whipping. Then cream cheese layer setting. Then strawberry jello praying. And I only say that because it takes divine intervention in one form or another to get gelatin to set. It just never works for me.

You can see why I’d nearly given up on this side dish.

Then this instaroo twist came into my life.

Strawberry Pretzel Salad, turned into teeny tiny, serving-sized cups. Whipped up in minutes. Made even better for you than the original, because yogurt is swapped in for the cream cheese. And, for you g-free people out there, I used gluten free pretzels, too.

Check it:

 

strawberry pretzel yogurt salad cups

A quick roundup of ingredients. Pretzels, Yoplait®, butter and such. You’ll also need some sugar, but if you’re feeling healthier, you can also use honey instead.

 

strawberry pretzel yogurt salad cups

Pull together the strawberry topping first. Instead of creating some boily mixable topper, I used Cascadian Farms® strawberry jam, microwaved it, and tossed it on top of fresh-sliced strawberries. Boom. Done.

 

strawberry pretzel yogurt salad cups

Pretzel crust is up next. A quick blendaroo in my food processor, a stir-in of butter and sugar (or honey) and this baby is ready to spoon into the serving cups—no baking required.

 

strawberry pretzel yogurt salad cups

With this layer ready to rock, the yogurt layer needs a whippin’ in a stand mixer. Then you’re ready to assemble.

 

strawberry pretzel yogurt salad cups

Spoon in all the layers. Then top it all with a final dollop of cream and a mini pretzel.

 

strawberry pretzel yogurt salad cups

It’s already spoon time!

 

strawberry pretzel yogurt salad cups

Serve these sweet sides up anytime you need a quick side to complement a light meal. Though they taste like dessert, they’re technically a salad. So I’m pretty sure than means you can eat them instead of dinner, too.

But don’t quote me on that.

 

Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

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Tips  

For best results, serve within 24 hours of preparation.

Nutrition Information 
No nutrition information available for this recipe
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