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- Macros For One Pop Tart
-
Calories:
194 -
Carbs:
19g -
Fat:
2.5g -
Protein:
24g
Ingredients
Ingredients for Pop Tart Dough:
70g All Purpose Flour
30g Flex Brands Vanilla Whey Protein Powder (“FDL” saves you 15% found on ProteinCookieButter.com)
20g Brownie Batter Protein Cookie Butter Powder
20g Black Cocoa Powder
20g Almond Flour
8g Zero Cal Sweetener of your choice
140g Plain Non Fat Greek Yogurt
Ingredients for Protein Cheesecake Filling & Frosting (will only use half of this recipe for the pop tarts):
220g Fat Free Cream Cheese
227g Plain Non Fat Greek Yogurt
60g Whey/Casein Blend Vanilla Protein Powder (I use Flex Brands)
8g Zero Cal Sweetener of your choice
Ingredients for Chocolate Icing (will only use half of this recipe for the pop tarts):
30g Flex Brands Vanilla Whey Protein Powder (“FDL” saves you 15% found on ProteinCookieButter.com)
15g Powdered Sugar
10g Black Cocoa Powder
4g Sugar Free/Fat Free Vanilla Pudding Mix
About 100ml Unsweetened Almond Milk (could be a tad bit more or less so just add a little bit at a time till you get the icing consistency)
Additional Toppings:
5g Sprinkles per Pop Tart
Directions
1.) Add dry ingredients into a food processor and pulse to combine. This can be done in a regular bowl if you don’t have a food processor.
2.) Add greek yogurt to the food processor and pulse till there is a big dough ball.
3.) Place the ball in the freezer for 15-20 minutes until it is cool to the touch and is easy to work with. While dough is cooling, make the peanut butter filling by adding all of the dry ingredients into a bowl and mixing to avoid clumping. Slowly add cold water and mix and repeat till there is a thick cookie dough like consistency. Add greek yogurt and mix. The dough should be like a thick wet cookie dough not a dry one. Add water if necessary. Place in the fridge to keep cool.
4.) I recommend getting a countertop silicone mat to use for rolling dough.
5.) Add the silicone mat to the counter top and sprinkle some all purpose flour on top to help make it easier to roll out. Take 1/3rd of dough and roll in the flour on the mat. Use the rolling pin and roll out the dough as much as you can. Be patient and gentle with the dough.
6.) Once dough starts sticking to the rolling pin, add a little bit more flour.
7.) Repeat rolling process and once there is a large piece of dough rolled out use the pizza cutter and slice out a rectangle pop tart shaped piece of dough. This will be the mold for the other pieces. Take that piece of dough and then add it onto another open spot of the dough that’s been rolled out so you can consistently cut out the same size pop tarts. Two pieces of rectangles equal one pop tart. 12 rectangles will make 6 pop tarts!
8.) Repeat this process until all of the dough has been used. Now lay down one of the pieces of dough and add filling (leave ⅓ for the icing on top of the pop tart) to the middle leaving at least an ½ inch around the edges so you can pinch the pop tart shut with the top piece. Add the rest of filling/frosting to the fridge to keep it cool.
9.) Brush on egg white wash around the edges where the filling is not. Then add the top piece of dough and press the edges shut. Add more egg white wash on top covering the whole pop tart.
10.) Press the edges shut and cut off the uneven edges with a pizza cutter. Crimp edges with a fork and poke holes in the top so the pop tart can breath in the oven and doesn’t explode.
11.) Preheat the air fryer at 365 degrees F. Air fry for 6 minutes. Take out and place on a cooling rack.
12.) Once pop tarts are cool, add rest of frosting and whatever other toppings you want! Then enjoy!