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Strawberry Pretzel Yogurt Salad Cups

Name: Strawberry Pretzel Yogurt Salad Cups
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 jar (10 oz) 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 container (8 oz) whipped topping; 1 tablespoon vanilla bean paste; 8 mini pretzels

4 Ratings

4 Reviews

Prep 20 min
Total 20 min
Servings 8

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!

By Cheeky Kitchen

Updated April 24, 2017

Ingredients

1 jar (10 oz) 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 container (8 oz) whipped topping
1 tablespoon vanilla bean paste
8 mini pretzels

Steps

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.

For best results, serve within 24 hours of preparation.

Nutrition Facts

Serving Size: 1 Serving

Calories: 530

Calories from Fat: 170

Total Fat: 19g; 28%

Saturated Fat: 12g; 62%

Trans Fat: 0g

Cholesterol: 35mg; 12%

Sodium: 350mg; 15%

Potassium: 110mg; 3%

Total Carbohydrate: 83g; 28%

Dietary Fiber: 2g; 8%

Sugars: 60g

Protein: 6g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 20%; 20%

Calcium: 15%; 15%

Iron: 6%; 6%

Exchanges:

2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

5 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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. 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. For best results, serve within 24 hours of preparation.