Sweet 'n' Salty Raspberry Bars

SERVES: 16

CHILL TIME: 4 Hr

COOK TIME: 8 Min

If you like the sweet 'n' salty combo, you're gonna love our Sweet 'n' Salty Raspberry Bars! We think the flavor-packed taste of raspberry gelatin pairs perfectly with the saltiness of the pretzels. You won't even be able to tell it's made with lighter ingredients!

What You'll Need

1 1/2 cup finely crushed pretzels
1/4 cup plus 1-1/2 tablespoons Splenda Sugar Blend, divided
1/2 cup light tub margarine, trans-fat-free, melted
1 package (4-serving-size) sugar-free raspberry-flavored gelatin
1 cup boiling water
1 (12-ounce) package frozen raspberries (see Note)
1 (8-ounce) package fat-free cream cheese, softened
1 (8-ounce) container frozen fat-free whipped topping, thawed

What to Do

Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a medium bowl, combine crushed pretzels, 1-1/2 tablespoons Splenda, and margarine. Press mixture into bottom of prepared baking dish.
Bake 8 minutes; let cool.
In a large bowl, dissolve gelatin in boiling water. Add raspberries and chill until slightly thickened. In another large bowl, using an electric mixer on medium speed, combine cream cheese and remaining Splenda until smooth and creamy. Fold in whipped topping and spread evenly over pretzel crust.
With an electric mixer on low speed, beat gelatin and raspberries until berries are broken up. Spread over cream cheese layer.
Cover and chill at least 4 hours, or until firm.

Notes

Although the raspberries need to be thawed slightly so they are not frozen solid, the colder they are, the faster the gelatin will thicken. The sooner the gelatin thickens, the sooner we can dig in!
To find lots more great tasting diabetic friendly recipes as well as the complete nutritional information for this recipe, click HERE!

If you loved this simple raspberry recipe, be sure to check out our collection of Easy Raspberry Recipes: 14 All-Star Raspberry Desserts.

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grannyblu

Aug 22, 2014

pretty good basic recipe can vary any way we like I wonder how crushed rice krispies would be? not a fan of the pretzels

Test Kitchen Team

Aug 25, 2014

Hello! If you're not a fan of pretzels, we recommend using crushed crackers. We haven't tried this recipe with crushed rice cereal, but if you do give it a try, we'd love to know how it turns out!

Jun 25, 2014

i have use manderine oranges as well.. and used orange jello. I use regular sugar though.. it is really good!

jeannie C

May 16, 2014

Jeannie from kulmont

jeannie C

May 11, 2014

zumma

May 10, 2014

This is great with frozen strawberries, too!

blueeyesntx

May 08, 2014

Very good and simple! Can you tell me why my cream cheese and whipped topping stayed lumpy. It wouldn't blend when I folded them together.

Test Kitchen Team

May 09, 2014

Hi there! It sounds like maybe your cream cheese wasn't softened enough before being mixed with the Splenda, then being combined with the topping.

whosyournana 96222 26

May 06, 2014

just plain delicious! refreshing, and easy to prepare.

grannyblu

May 06, 2014

in big bold type right under instructions it says to "click here" for nutritional information

grannyblu

May 06, 2014

I used light cream cheese and real butter wonderful recipe for those that need nutritional content go to diabetic recipes in green banner at top of this page

grannyblu

May 06, 2014

there is no conversion s diet sugar such as splenda and sugar twin measures just like sugar and instead of fat free margarine you can use regular butter instead of fat free cream cheese use regular cream cheese and so on and so on

rubyt

May 06, 2014

I would like to see the conversion for real sugar for those of us that don't like or want fake sugar

christinepenuel 34 46416

May 06, 2014

Splenda usually measures the same as sugar.

Sewing Grandma

May 06, 2014

This recipe sounds very yummy, but where are the nutrition facts that you mentioned; I didn't see where they would be. I also cook for a diabetic husband and they would be very helpful.

Test Kitchen Team

May 07, 2014

Hi there! If you click on the link in the Notes, you will be redirected to our diabetic site (www.EverydayDiabeticRecipes.com), which has the complete nutritional information for this recipe. Enjoy!

BJ FollmerWeirich

May 06, 2014

I can't thank you enough for adding the nutrition facts to the recipe. I cook for a diabetic husband and this is a welcome added factor to your recipes.