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FROM THE
alt.support.diet.low-carb
COOKBOOK

Pretzel Jello-Salad -from Joe Muha

2 Cups Planters Dry Roasted Sunflower Kernels (48 Carbs minus 32 - 16 Carbs
1.5 Sticks of Butter - 0 Carbs
2 Cups Non-Dairy whipped Topping (High CARB, may try Redi-Whip or real whipping cream) - 100 Carbs
8 oz Cream Cheese - 16 Carbs
10 Packets equal (Or other artificial sweetener) - 0 Carbs
3 - 3oz Packets of Sugar Free Cherry Gelatin (May use another flavour) - 0 Carbs
3 Cups boiling water - 0 Carbs
TOTAL - 132 Carbs

Melt the butter. Mix the butter and the kernels in a 9x13 baking dish. Spread evenly along the bottom. Bake in a 400F oven for about 10 minutes. LET COOL!

Mix 2 C Non-Dairy topping with 8oz Cream Cheese and 10 packets of Equal, mix well with electric blender. Spread over the kernel/butter mix THAT HAS COOLED!

Mix 3 cups of boiling water with the gelatine and mix well. Let cool for about 15 minutes in the refrigerator. Once cooled, pour over the cream cheese mix. Cover with Saran Wrap, refrigerate until firm.

The 9x13 pan has 117 sq. in. and the recipe has 132 carbs. Therefore, each sq. inch has 1.12 carbs. A 2x2 square only has 4.48 carbs and a BIG 3x3 square has 10.08 carbs. I eat a 2x2 square and get about 28 pieces out of the batch.