0 comments / Posted by Lindsay Emery

This recipe is so simple and easy to make, yet the layers of flavors and textures suggest anything but. I started testing this recipe about two weeks ago and since then I've made the dessert five times, and it's now requested that I make this at our family beach vacation next month. Big hit. Minimal effort. Did I win you over yet? Well, how about the fact that this treat is made with Chobani Greek Yogurt making it high in protein and low in fat? I've even started enjoying this for breakfast, totally guilt free.

To create this recipe I looked to two of my favorite summer desserts: Strawberry Shortcake and Strawberry Pretzel Salad. If you've never heard of Strawberry Pretzel Salad, first things first it's not a typical "salad." It's one of those gelatin "salads" that conjures up images of 1950s housewives. But there's just something about the salty, crunchy pretzels, paired with the tart strawberry jello and cool whip that can't be beat. Well, until this recipe!

For this healthier version I skipped the jello, instead making a delicious fresh strawberry sauce. I opted for high protein Chobani Greek Yogurt blended with a small amount of cream cheese and cool whip instead of the heavier original version. The result is a light, creamy layered dessert reminiscent of cheesecake with subtle tang from the yogurt and the fluffiness of cool whip. The buttery sugar coated pretzels got to stay, because yum.

Ingredients: (Yeilds 8-12 servings)
3 cups crushed pretzel rods (salted)
3 TBSP Demerara sugar
1/2 stick butter (melted)
4 TBSP cream cheese
1/2 cup brown sugar
16 oz Chobani Whole Milk Vanilla Greek Yogurt (or Non-Fat)
6 oz Whipped Topping
1 pint strawberries
1/2 tsp vanilla

Preheat oven to 350
Line a 9" x 13" baking pan with foil
Add crushed pretzels, melted butter, and 2 TBSP of Demerara sugar to pan, stir mixture then spread evenly.
Bake for 8-10 minutes and set aside to cool.

In a saucepan heat over medium heat: hulled and halved strawberries, 1 TBSP Demerara sugar and 1/2 tsp vanilla until mixtures reaches a gentle boil. Reduce heat to low, stirring frequently until mixture is a reduced syrup. Remove from heat. Allow to cool.

In a stand mixer blend Chobani Greek Yogurt, cream cheese, brown sugar, and whipped topping until evenly combined.

Layer ingredients as desired in small glasses for individual parfaits! Serving a large crowd? Skip the parfaits and create a layered dessert ideal for party serving. Simply layer the yogurt mixture onto the pretzel lined pan and top with the homemade strawberry syrup!

Best served chilled. Please note, if not serving within 2 hours of making, you may prefer to set the pretzels aside and combine only when ready to serve to maintain that perfect crunch.


A big thank you to Chobani for sponsoring this post and inspiring this new summertime family favorite!

Love the glasses? You can shop our custom designed, exclusive glassware right here!


Leave a comment

All blog comments are checked prior to publishing