Cheryl Slocum Cheryl Slocum
March 29, 2015

Between the pastel colors and tasty sweetness, Easter sweets just feel like a celebration. Here's an easy homemade treat—Yogurt-Covered Pretzels. A DIY cousin to the thick-coated pretzel snacks, these glazed pretzels have just the right touch of sweetness and a tiny pop of springtime color, but they don't have any additives or unhealthy fats like many store-bought varieties. Plus, they're easy to make, and it's a great activity to do with kids.

You only need 3 simple ingredients to make the glaze: low-fat yogurt, powdered sugar, and preserves or jam. The preserves add a pop of color and a light, fruity flavor to the glaze. If the preserves have large pieces of fruit, you'll need to strain them first and discard the solids, or save them for another use. Using plain, unsweetened yogurt is best so the icing doesn't become overly sweet.

Here's what you need for 80 mini unsalted pretzels (10 servings) or 36 thin pretzel twists (12 servings):

  • 2 cups powdered sugar
  • 1/3 cup plain low-fat yogurt
  • 1 teaspoon blackberry (or other flavor) seedless preserves

No special equipment is needed—just put everything in a medium bowl and whisk until smooth.

 

As with all manners of cooking, getting organized makes everything easier and a lot more fun, so set up the pretzel-production area before you begin dipping.

Set out a baking pan with a wire rack on it so that glaze can drip away rather than pool around the pretzels. To make clean-up easier, line the pan with parchment or wax paper or aluminum foil.

 

Dip the pretzels one at a time. A spoon or skewer makes it easy to flip the pretzels and to lift them from the icing. Once coated, use a skewer to place the pretzels on the rack.

    

 

If you want to add sprinkles, do so before the glaze begins to set. Sprinkle after dipping every ten or so pretzels, depending on how fast you work. Don't go hog wild on the sprinkles—you only need a few to make the pretzel pop, and you want the glaze and pretzel flavors at the forefront.

  

 

Let the glaze harden--it will take about 3 hours. Serve these pretzels within a day of making them. (They will get a little too soft over time.) Give them as favors after a Spring party for a sweet reminder of the event.

 

Nutrition Information For Unsalted Mini-Pretzels: (serving size: 8 mini pretzels) CALORIES 144; FAT 0.3g (sat 0.2g, mono 0g, poly 0g); PROTEIN 2g; CARB 34g; FIBER 0g; CHOL 1mg; IRON 0mg; SODIUM 31mg; CALC 5mg

For Pretzel Thin Twists: (serving size: 3 thin pretzel twists) CALORIES 122; FAT 0.6g (sat 0.2g, mono 0g, poly 0g); PROTEIN 1g; CARB 28g; FIBER 0g; CHOL 0mg; IRON 1mg; SODIUM 189mg; CALC 37mg

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