This is the cutest REFRESHING SUMMER DESSERT RECIPE !!
Berries means summmmma! Am I right??
Serves 6
You'll need:
- 2 cups of crushed pretzels - gluten free if needed (this is what I used)
- 1/3 cup of refined coconut oil
- 3 TBS coconut sugar or sugar of choice
- spelt flour or a gluten/grain free flour like almond flour
- 1 cup plain, non-fat greek yogurt. Or, for extra berriness, use a flavored kind
- 1/2 cup whipped topping, I used TruWhip, but CoolWhip works too
- 1 tsp vanilla extract
- 1 TBS chia seeds
- 1 package of strawberry jello mix, I use this low sugar option
- 2 cups of frozen Strawberries
- 1 cup of Boiling water
- 1 cup of ice cold water
- A few fresh strawberries for topping
How to:
1. Preheat the oven to 400 degrees F
2. Mix together the pretzels, coconut oil, coconut sugar and flour
3. Press the mixture into 6 muffin cups, I used muffin liners for ease
4. Bake for 10 minutes, checking at 8 minutes to ensure it is not burning or too browned
5. While baking, mix together the yogurt, whipped topping and vanilla extract. Set aside
6. While baking or post-baking the pretzel mixture, you'll create the strawberry layer.
7. Boil 1 cup of water to cook the jello according to packaging. You basically boil the water, remove from heat the second it's boiling then add in the jello mix. Now dump in ice cold water. Stir together, then stir in the frozen strawberries and chia seeds. Set this mixture to the side.
8. Assemble. In the mini muffin cups that already have the pretzel layer, add the white yogurt layer and spread flat, then evenly distribute the strawberry layer. Top each with a sliced berry for decoration.
9. Set in the freezer for one hour. Store in the fridge or serve within 12-24 hours for best results!
Enjoy!
Check it out on Instagram!
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