Featured Product: Nancy’s Cream Cheese
- 4 oz. Nancy’s Cream Cheese
- 2/3 cup Nancy’s Low Fat Yogurt
- 1 teaspoon Vanilla
- 6 cups Powdered Sugar
- 8 oz. Pretzels
Preheat oven to 250 degrees and prepare a baking sheet with parchment paper. Place a baking rack on top of the parchment.
Place the cream cheese, yogurt and vanilla in the blender and blend until smooth. Slowly add the powdered sugar, testing for consistency. Working in handfuls, drop the pretzels into the yogurt mixture, covering all sides. Using a fork, pull them out one at a time and place them on the baking rack, allowing the excess to drip off.
Place the yogurt covered pretzels, baking rack and baking sheet in the oven, leaving the door open a crack. For best results, allow the pretzels to dry for at least 2 hours before placing in an airtight storage container.