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Red Velvet Cheesecake Pretzels Recipe- prep: 40 minutes
- servings: 50
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 89 % Daily Value *
- Total Fat: 1 g 1.77%
- Saturated Fat: 1 g 2.51%
- Trans Fat: 0 g %
- Cholesterol: 3 mg 1.1%
- Sodium: 166 mg 6.9%
- Calcium: 5 mg 0.54%
- Potassium: 30 mg 0.85%
- Magnesium: 0 mg 0%
- Iron: 1 mg 3.05%
- Zinc: 0 mg 0%
- Total Carbohydrate: 19 g %
- Dietary Fiber: 0 g 1.63%
- Sugar: 9 g
- Protein: 1 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0.5%
- Vitamin C 0.41%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Ingredients
4 oz softened cream cheese
3 cups powdered sugar
2 tablespoons Red Velvet cake mix powder
1 teaspoon vanilla
100 waffle pretzels
1 12 oz package Ghirardelli melting wafers
Instructions
In a bowl combine cream cheese, powdered sugar, cake mix and vanilla. Mix until well blended and creamy. ball.
Using a small cookie scoop or a spoon, scoop up a generous teaspoon of filling and roll into a ball. Press filling between two pretzels and set aside. Repeat with remaining creamcheese mixture and pretzels.
Freeze pretzels for about 10 m