First some back story. You know that Pretzel Berry Dessert/Salad that is ubiquitous at the holiday season? I love that stuff. We eat pans of that in November and December, the only time I make it. Well, I have a problem with that dessert.
It doesn’t look pretty. See?
Yet, I love the flavor combinations of the tart berries, the cream cheese layer, and the pretzel crust. I played with those flavors earlier this year and created a cheesecake that we love. (Wait for the cookbook — you’ll love it, too.)
But, I decided to go in another direction and focus on the berries. I came up with this:
These Raspberry Cream Cups feature a raspberry compote (no Jell-O), a cream cheese -whipped cream concoction, and a pretzel topping. So good. Perfect to make ahead, serve at an elegant dinner, serve on a hot summer night, or save for the holiday season.
Recipe: Raspberry Cream Cups with Pretzels
Summary: An update on the classic “Strawberry Pretzel Salad”
Ingredients
- 3 cups frozen raspberries
- 1/2 cup sugar
- 1/4 cup water
- 8 ounces softened cream cheese
- 1/2 cup sugar
- 1 cup heavy whipping cream
- crushed pretzels (regular or chocolate covered)
Instructions
- In a medium saucepan, combine 2 cups of the raspberries, the sugar, and the water.
- Bring the mixture to a boil, stirring constantly. Reduce the heat and continue cooking and stirring until the sauce thickens.
- Remove from heat and stir in the remaining 1 cup raspberries. Allow the mixture to cool to room temperature.
- In a large mixing bowl, whip the cream cheese and the sugar until well combined.
- In another mixing bowl, whip the cream until soft peaks form. Fold the whipped cream into the cream cheese mixture.
- Arrange 6 glasses and spoon 1/4 cup of the raspberry compote into each glass.
- Divide the cream cheese mixture amongst the 6 cups evenly.
- Top the cream cheese mixture with a small amount of crushed pretzels.
- Chill for at least an hour before serving.
Preparation time: 1 hour(s) 10 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 6
Chocolate Variation
Now, because he’s a chocoholic all fancy, FishPapa suggested a chocolate covered pretzel variation. He said that it didn’t make a huge difference, but if given the choice, he’d take the chocolate variation. You decide.
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Yum! Makes me hungry for a Berry Crisp or Pie!
Thanks for hosting Jessica!!
~Liz
I love this dessert – so this is a perfect way to enjoy it in an easy-to-make way 🙂
While we love fresh berries for eating, we do almost all our baking with frozen berries — it works and it’s delicious; no need to apologize for using them in this creation.
the pretzels on top is what does it for me :0) Salt and sweet is the best!!
Wow those looks scrumptious…I am with FishPapa… anytime given the option to have it dipped in chocolate I will take it!
I submitted my Blueberry Lemon muffins to the recipe swap. They were the last thing I made before my oven kicked the bucket over the weekend. They are super yummy!
Strawberry pretzel salad is one of my favorite summer desserts. Your new variation looks yummy too.
Thanks for the link-up.
I have the perfect little cups I found at the thrift store to make your recipe. I can’t wait to try it!
mmm this has inspired our breakfast! I’ve used the strawberries, blueberries & cherries on hand to make the compote – it’s simmering away now. will add a scoop of yogurt & sprinkle granola onto. yummy yummy!
That looks fabulous. And I can’t wait until next week, I have several recipes to share on zucchini week, but am always looking for new ones!
I made these yesterday for a night with friends and they were a hit! My husband LOVES them!
Thanks for letting me know! I’m so glad to know that you enjoyed them.
Made this tonight. Even my 2 & 4 year old kids loved this! We’re adding this to our family favorite desserts list. Thank you!!!
This looks good! I don’t eat or serve Jello OR Cool Whip so I’d be unlucky to ever serve the original “salad.” But this I would make!
um, “unlikely” not “unlucky.” Can’t even blame autocorrect for that one.