Upside-Down Strawberry Pretzel Pie: 2 SmartPoints



  • 2 tbsp. Truvia spoonable no-calorie sweetener (or another no-calorie granulated sweetener; see HG FYI)
  • 3 tbsp. cornstarch
  • Two 1/4-oz. envelopes unflavored gelatin
  • 8 cups (about 4 pints) sliced strawberries
  • 1 cup pretzel sticks, crushed
  • 1 cup natural light whipped topping


Spray a 9″ deep-dish pie pan with nonstick spray.

In a blender or food processor, combine sweetener, cornstarch, gelatin, 2 cups strawberries, and 3/4 cup water. Puree until smooth.

Transfer mixture to a nonstick pot. Set heat to high, and bring to a boil.


Reduce heat to low. Cook and stir until mixture begins to thicken, about 5 minutes.

Remove from heat, and let cool for 10 – 15 minutes, stirring occasionally.

Add remaining 6 cups strawberries, and stir to coat. Transfer mixture to the pie pan. (It will be very full!) Let cool completely, 10 – 15 more minutes.

Refrigerate until firm and chilled, at least 4 hours.

Just before serving, sprinkle with crushed pretzel sticks and top with whipped topping.


1/8th of pie: 117 calories

WW SP: 2

WW PP: 3

Credit: hungry-girl


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