Thursday, June 4, 2015
Fresh Peach Pretzel Dessert
Carol's back with another fantastic recipe. I can't wait to make this. Thank you SO much Carol for gracing the blog with this fantastic recipe and photo.
Fresh Peach Pretzel Dessert
I always look forward to buying my first bag of fresh peaches from the local orchard. There's just nothing like them. I envy all of you that are already able to get your hands on those sweet peaches in your part of the country. Here in MA, they usually arrive at the end of July and boy, I can't wait.
We love to eat them just as they are, out of hand, but I also love using them in desserts. There's just nothing better than homemade peach pie....peach sorbet....peach jam...and......
Fresh Peach Pretzel Dessert. Uh huh, that's right....
Since some of you are enjoying those wonderful fresh peaches now, I thought it would be a good time to share this recipe.
I bet a lot of you are familiar with the version of this dessert made with strawberries. I was-I'd seen plenty of recipes for it in cookbooks and on the internet, but had never tried it. When a friend on a recipe forum shared this recipe a few years ago, I just knew I had to try it.
One thing that I love about this recipe is that it comes out fantastic using full fat OR light ingredients....even sugar free ingredients work.
I use sugar free peach gelatin in this since it's what I usually have on hand, along with light frozen whipped topping. I usually make this with sugar but have also used Splenda with great results. I use low fat cream cheese too....it's what I always buy. I don't recommend using fat-free ingredients though-they just don't set up firm enough.
This is super easy to put together-it only takes a little time to allow the crust and gelatin to cool and the filling to firm up a little. Once that happens, the topping gets spread over that luscious cream cheese filling and into the refrigerator it goes for the gelatin to completely set. It's a great make-ahead recipe for a summer party.
One bite and you get the best of everything. It's the perfect blend of salty, sweet, fruit, creamy and crunchy all rolled into one. The versatility of this recipe is only limited to your imagination-just about any fruit and complimentary gelatin would be wonderful. I have to say though-I'm really in love with this one.
This is a go-to warm weather treat for us-I hope it will be for you too.
FRESH PEACH PRETZEL DESSERT
(Source: slightly adapted from NancyL @ basinpeacemakers-original recipe found HERE)
2 c. crushed pretzels
1/2 c. butter, melted
3 Tbsp. granulated sugar
1 (8 oz.) pkg. light OR regular cream cheese, softened
3/4 c. granulated sugar OR you can use a sugar substitute
1/2 tsp. almond extract
1 (8 oz.) container light OR regular frozen whipped topping, thawed
2 (4 servings each) pkg. sugar-free OR regular peach gelatin
2 c. boiling water
4 c. peeled sliced fresh peaches (about 6 peaches, depending on their size)
Preheat the oven to 400 degrees.
For the crust, in a large bowl, combine the pretzels, melted butter and sugar. Mix well. Spread the mixture evenly in the bottom of a 13x9-inch baking pan or dish. Bake @ 400 degrees for 6-8 minutes. Set the crust aside to cool completely. The crust won't be quite as firm as a graham cracker crust.
For the filling, in a large bowl beat together the cream cheese, sugar and almond extract until light, fluffy and smooth. Fold in the whipped topping.
Gently spread the filling over the completely cooled pretzel crust. Place in the refrigerator.
For the topping, whisk together the peach gelatin and boiling water until the gelatin is completely dissolved. Allow the gelatin to cool to room temperature. Stir the sliced peaches into the gelatin, then place the mixture in the refrigerator until it starts to thicken-about 20-30 minutes. The gelatin should be the consistency of unbeaten egg whites.
Gently spoon the peach mixture over the filling and spread it so the peaches and gelatin evenly cover the top. Return the pan to the refrigerator and chill until firm. Once the gelatin is firm to the touch, I cover the pan with foil. I like to refrigerate this overnight before cutting it to be sure that everything sets up firmly. Makes 12 servings.
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