Recipe courtesy of Kardea Brown
No-Bake Raspberry Pretzel Cups
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1096
- Total Fat
- 50 g
- Saturated Fat
- 28 g
- Carbohydrates
- 149 g
- Dietary Fiber
- 8 g
- Sugar
- 55 g
- Protein
- 18 g
- Cholesterol
- 144 mg
- Sodium
- 1801 mg
I made a strawberry pretzel pie, and the piece I promised my mom accidentally got eaten by a certain someone. Oops! So, when she came over, I decided to do a similar deconstructed version—a parfait-type dessert—with raspberries instead of strawberries. It's so easy to whip up!
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1096
- Total Fat
- 50 g
- Saturated Fat
- 28 g
- Carbohydrates
- 149 g
- Dietary Fiber
- 8 g
- Sugar
- 55 g
- Protein
- 18 g
- Cholesterol
- 144 mg
- Sodium
- 1801 mg
Ingredients
Directions
- Pulse the pretzels, melted butter and brown sugar in a food processor until the mixture resembles fine crumbs. Transfer to a small bowl and set aside.
- Place the cream cheese in the bowl of a heavy stand mixer fitted with the whisk attachment. Beat until smooth. Add the heavy cream, confectioners' sugar, lemon zest, lemon juice and vanilla. Beat until light and fluffy. Set aside.
- Stir together the chopped raspberries and granulated sugar in a medium bowl.
- Divide the pretzel mixture evenly in the bottom of 4 parfait cups. Top evenly with the cheesecake filling, followed by the berries. Garnish each with whipped cream, a pretzel twist and a raspberry.
