Healthy Strawberry Delight

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A lightened-up, high-protein take on the classic strawberry pretzel salad or layered cheesecake bars.

  • Prep time: 20 minutes

  • Chilling time: 3–4 hours (minimum)

  • Servings: 12

  • Calories: 145 kcal per serving

Ingredients

The Lightened-Up Crust

  • 1 ½ cups Graham cracker crumbs

  • 3 tbsp Light butter (melted)

  • 1 tbsp Stevia or Monk fruit sweetener

The Creamy Layer

  • 8 oz Light cream cheese (softened)

  • 1 cup Plain non-fat Greek yogurt

  • 1 tsp Vanilla extract

  • 1/2 cup Powdered monk fruit sweetener (or stevia)

  • 4 oz Sugar-free whipped topping (thawed)

The Strawberry Topping

  • 1 lb Fresh strawberries (sliced)

  • 1 packet (0.3 oz) Sugar-free strawberry gelatin

  • 1 cup boiling water + 1/2 cup cold water (to prepare gelatin)

Instructions

  1. Prepare the Base: Preheat your oven to 350°F. In a medium bowl, combine graham cracker crumbs, melted light butter, and sweetener. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Bake for 8 minutes, then let it cool completely.

    • Tip: For a no-bake version, skip the oven and chill the crust in the freezer for 20 minutes.

  2. Whip the Filling: In a large bowl, beat the softened light cream cheese and powdered sweetener until smooth. Stir in the Greek yogurt and vanilla extract until well combined.

  3. Fold and Layer: Gently fold the sugar-free whipped topping into the cream cheese mixture using a spatula to keep it light and airy. Spread the filling evenly over the cooled crust.

  4. Arrange Fruit: Place the sliced strawberries in an overlapping layer across the top of the cream filling.

  5. Set the Glaze: Dissolve the strawberry gelatin in 1 cup of boiling water, then stir in 1/2 cup of cold water. Carefully pour the liquid gelatin over the strawberries.

  6. Chill: Refrigerate for at least 3–4 hours, or ideally overnight, to allow the gelatin and cream layers to set firmly.

Quick Nutrition & Tips

  • Macros: 5g protein / 18g carbs / 6g fat per square.

  • Storage: Keep refrigerated for up to 3 days.

  • Pro Tip: If you want a more “rustic” look without the gelatin, you can toss the sliced berries in a little lemon juice and monk fruit sweetener and place them directly on the cream layer just before serving.

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