Raspberry Protein Pop Tart Recipe

1) Place the dry ingredients into a food processor and pulse to combine. Then, add nonfat greek yogurt. Put the food processor on low until the dough is fully combined. Once fully mixed, gather up the dough, and place it in a bowl, in the freezer for 15 minutes.
2) While the dough cools, lightly mash raspberries with a fork until they are slightly chunky but not mushy.
3) After 15 minutes, remove the dough from the freezer, and split it in half. Place down, and sprinkle the silicone rolling mat with flour. Then, toss the dough onto the mat, and roll out the dough into as big of a piece of dough as possible.
4) Cut out a pop tart size piece of dough. Then, lay it on top of the other non cut pieces as a mold to make sure each piece is the same size. Repeat this process. For any dough that’s left over, combine together, and roll back out. Repeat until you have 12 pop tart sized pieces of dough.
5) Lay one side of the pop tart dough down, add egg white wash to the outside edges, add raspberry filling to the center and then lay another piece of pop tart dough on top.
6) Crimp down the edges of the pop tart using a fork and cut off the excess dough on the sides using a pizza cutter. Repeat this process for all six pop tarts.
7) Add to the air fryer for 3 min on 400 degrees. Flip over and cook for an additional 3 minutes. Repeat for all 6 pop tarts.
8) Now add the dry frosting ingredients to a bowl and add cold water 10ml at a time until thick frosting.
9) Frost the pop tarts, add sprinkles and enjoy!