Strawberry Pretzel Jello Recipe

Strawberry Pretzel Jello Recipe

Strawberries are a great source of potassium, fiber, and vitamin C with one cup providing approximately 50 calories. They should be purchased with leafy green caps and bright red coloring. Also, non-rinsed strawberries should remain uncovered in the refrigerator for up to 3 days or stored at room temperature. Remember to rinse the berries with cool water before eating or cooking.

Strawberries peak during the summer months. However, frozen strawberries are easy to enjoy during the year. For instance, rinse in cool water and drain before placing them into a small, flat container. They may be sprinkled with dry-sugar or with a layer of strawberry syrup poured on top. Place in a freezer bag for later use.

Sweet Sorbet

Combine a large batch of refrigerated sugar syrup with 3 cups of fresh, hulled strawberries in a food processor or a blender and mix one tablespoon of lime juice until the sorbet thickens. The sorbet should result in a sweet, grainy consistency. Turn off the blender and place some into a medium bowl and enjoy.

Adding a quarter cup of orange juice provides a tangy flavor. Adjust the amount of sugar and lime to taste. A dash of salt is optional.

Summertime Smoothies

Prepare smoothies for morning, afternoon, or evening enjoyment. Combine 2 cups of fresh, hulled strawberries with 1 cup of skim milk and 1 cup of fat-free vanilla ice cream in a blender on medium speed for one to two minutes.

retzel salad recipe with strawberries, gelatin, and other ingredients.


2 cups crushed hard pretzels

3/4 cup melted butter or margarine

3 tablespoons sugar

1 package (8 oz) cream cheese

2 cups whipped cream or whipped topping

1 package (6 oz) strawberry gelatin

1 package (10 oz) frozen strawberries, thawed

2 cups boiling water

1 cup sugar


Mix together the crushed pretzels, butter or margarine, and 3 tablespoons of sugar. Put into a 9 x 13-inch baking dish; bake at 400° for 8 to 10 minutes. Mix together the cream cheese, 1 cup sugar, and whipped topping. Mix gelatin into boiling water, then add frozen strawberries. Spoon over cream cheese mixture. Garnish with fresh strawberries.
Serves 10 to 12.


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