Strawberry Shortcake Protein Pop Tart!
Macros for the WHOLE Pop Tart:
263 Cals, 21g Carbs, 7g Fat, 29g Protein!
Ingredients for Pop Tart Dough:
6g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
4g Coconut Flour
4g Ultra Fine Almond Flour
4g All Purpose Flour
4g Powdered PB
5.5g Light Butter (This butter has around 5g fat per 14g)
11g Plain Nonfat Greek Yogurt
1g Stevia
Ingredients for Strawberry Frosting Filling
10g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
3g Coconut Flour
1g Stevia
45g Plain Non Fat Greek Yogurt
4 Drops Natural Red Food Coloring
Ingredients for Protein Frosting on top:
5g PEScience Gourmet Vanilla Select Protein
1g Coconut Flour
20g Plain Non Fat Greek Yogurt
Ingredients for Extra Topping
½ Strawberry Shortcake Oreo Crumbles
Directions:
1.) Preheat your oven to 400 degrees F. Add all your dry pop tart ingredients into your small food processor and pulse to combine and avoid clumping. Then add your wet ingredient and pulse 20-30 times until you have a doughy crumble.
2.) Then take your dough out and combine into a ball. Then you can roll out then to make your pop tart but recommend letting it sit in the fridge covered in plastic wrap for 10-15 minutes to cool. Can put in the freezer for 5 minutes to expedite the process. While your dough is cooling, add your dry ingredients for both your strawberry frosting filling to a bowl. Mix each so you avoid clumping when you add the greek yogurt in. Now mix till in the greek yogurt until you have the consistency of frosting. Lastly, add your natural food coloring and mix that in. Add to fridge to keep cool.
3.) Now take the ball of dough and place it between two pieces of parchment paper. The key with the parchment is to make sure that you do not use too big of pieces on top and bottom when rolling out the dough. If you do this, the parchment will slide around a lot. Now roll your dough as far tall and wide as you can! Then take a pizza cutter and cut out a pop part piece. Then take the extra dough and make into another ball of dough. Then roll that piece of dough just like you did before until you have a pop tart size piece of dough. Now add your strawberry frosting that first piece of dough. Leave an inch around the edges. Now add that other piece of dough on top and then press down the edge. Be gentle with this dough.
4.) Now press down the edges with your fingers. Then spray the top of the pop tart with butter spray. Then take a fork and crimp the edges of the pop tart shut. Then if you want it to look super pretty, take a pizza cutter a cut off any extra dough that is not making the edges smooth. Then take your fork and stab the top of the pop tart long ways to make sure it can breathe while baking and doesn’t fill up with too much air. Now add to the oven for 8-10 minutes at 400 degrees F. The edges should be slight brown when it’s done. Don’t let them burn.
5.) Then while it is baking, add your dry protein frosting ingredients into their own bowls and mix to avoid clumping. Then add your greek yogurt and mix until you have a thick frosting like consistency. You can add 10ml of cold water and mix some more if you want it to be a bit more runny Then add to fridge to cool. If you added too much liquid, add to freezer to thicken up.
6.) Then once pop tart is done, take out and add it to your cooling rack. Let cool for 10-15 minutes and if you want it super cold, after that, add it your freezer to cool some more. Then once cool, add your frosting on top and your crushed oreo pieces and enjoy!