Chris' Recipes

Bon Appetite!

Raspberry Pretzel Dessert, low sugar

Written By: Chris - Dec• 12•16

During the Holidays there are a lot of tempting treats and desserts around.  I was inspired to make this lower sugar, less “Weight Watcher point” dessert recently so that I had a healthier option at Thanksgiving.  I’ve made layered desserts similarly with full sugar and fat that included strawberries, but this year is different.  I love raspberries and happen to have some on hand in the freezer following a large fall pick!  Raspberries freeze just fine and are both delicious and low in calories and fats.  They are a rich source of dietary fiber, and antioxidants including vitamins like vitamin A, and vitamin E and I recently learned that Xylitol, which is a low-calorie sugar substitute is extracted from raspberries.

I’m including Weight Watchers *SmartPoints™ – 12 servings, *12 Weight Watchers *SmartPoints™ each.

2 Cups Pretzels, crushed (about 6 ounces) *18
3/4 Cup Butter, melted *61
3 Tablespoons Splenda Brown Sugar *10

Middle Layer:
1 Package Neufchâtel Cream Cheese, softened (8 ounces) *25
1 Cup Splenda
2 Cups Sugar-free Whipped Topping *23

2 packages Raspberry Sugar-free Jello (3 ounces each) *2
2 Cups Water, boiling
4 Cups Raspberries, thawed, frozen unsweetened 
Additional sugar-free whipped topping, optional

Break up the pretzels bit and combine them with the butter and splenda brown sugar. Press the mixture into an ungreased 13×9-inch baking dish and Bake at 350° for 10 minutes.  Place in the fridge to cool.

For the middle layer, combine the whipped topping, cream cheese and sugar until smooth.

Gently spread this over pretzel crust.


Refrigerate until chilled.

Meanwhile, for topping, dissolve the gelatin in boiling water.


Stir in the raspberries and chill until partially set.

Carefully spoon the jello mixture over the cream cheese layer.

Chill for at least four to six hours or until firm.

Cut into 12 squares and serve with a spoonful of whipped topping if desired.

These were the raspberries that I picked and froze back in early October at my friend Vonnie’s brother’s house.




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