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.
Raspberry Cream Cups with Pretzels
Ingredients
- 3 cup raspberries frozen or fresh
- 1/2 cup granulated sugar
- 1/4 cup water
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 cup whipping cream
- 3 oz 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.
- Chill for at least an hour before serving.
- Top the cream cheese mixture with a small amount of crushed pretzels.
Notes
Nutrition
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.
Liz@HoosierHomemade says
Yum! Makes me hungry for a Berry Crisp or Pie!
Thanks for hosting Jessica!!
~Liz
SnoWhite @ Finding Joy in My Kitchen says
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.
Georgia says
the pretzels on top is what does it for me :0) Salt and sweet is the best!!
Tammy @ Skinny Mom's Kitchen says
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!
Kristia {Family Balance Sheet} says
Strawberry pretzel salad is one of my favorite summer desserts. Your new variation looks yummy too.
Thanks for the link-up.
Kristin says
I have the perfect little cups I found at the thrift store to make your recipe. I can’t wait to try it!
Laura says
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!
Aimee says
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!
Sarah says
I made these yesterday for a night with friends and they were a hit! My husband LOVES them!
Jessica Fisher says
Thanks for letting me know! I’m so glad to know that you enjoyed them.
Jennie says
Made this tonight. Even my 2 & 4 year old kids loved this! We’re adding this to our family favorite desserts list. Thank you!!!
Patti Reis says
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!
Patti Reis says
um, “unlikely” not “unlucky.” Can’t even blame autocorrect for that one.