High Protein Strawberry Pop Tarts
If you were the kid who lived for strawberry Pop-Tarts, this one’s for you. These high protein strawberry pop tarts are a grown-up twist on the nostalgic favorite—but way more satisfying, made with real ingredients, and totally packed with protein.
Servings: 6 Pop Tarts
Calories: 225.4kcal
Ingredients
Dough:
- 75 g All-Purpose Flour (King Arthur)
- 30 g Vital Wheat Gluten (Anthony’s)
- 31 g Vanilla Protein Powder (Quest)
- 56 g Unsalted Butter (cold (Vital Farms))
- 170 g 0% Nonfat Yogurt (Fage)
- 30 ml Nonfat Milk (Whole Foods)
Kneading:
- 15 g All-Purpose Flour (King Arthur)
Filling:
- 108 g Reduced Sugar Strawberry Preserves (Trader Joe’s)
- 25 g Large Brown Eggs (Vital Farms)
Icing:
- 45 g Sugar Free Powdered Sugar (Lakanto)
- 7 g Vanilla Protein Powder (Quest)
- 14 g 0% Nonfat Yogurt (Fage)
- 15 ml Nonfat Milk (Whole Foods)
Topping:
- 6 g Rainbow Sprinkles (Whole Foods)
Instructions
Dough:
- In a large mixing bowl, add in your flour, wheat gluten (or sub with all purpose flour), and protein powder. Mix together.75 g (0.66 cups) All-Purpose Flour, 30 g (0.25 cups) Vital Wheat Gluten, 31 g (0.33 cups) Vanilla Protein Powder
- Grab cold butter and grate into the bowl. You can also chop it up finely if you want. Mix it into the dry ingredients.56 g (0.25 cups) Unsalted Butter
- Finally, add in the yogurt and milk and mix until a crumbly dough forms.170 g (0.75 cups) 0% Nonfat Yogurt, 30 ml (2 tbsp) Nonfat Milk
Kneading:
- Spread some of the flour on a clean surface and pour out your dough. Use your hands to knead the dough until it starts to come together.15 g (2 tbsp) All-Purpose Flour
- Fold it over itself a few times to give it some shape and use more flour as needed.
- Wrap it in some saran wrap and refrigerate for 30 minutes.
- Add a wet paper towel to your countertop and top with a nonslip mat. Top with parchment paper, some flour, and your chilled dough. You can also do this directly on your countertop but just be careful with the dough sticking to the surface.
- Start to roll your dough out into a thin long rectangle. Use a pizza cutter to cut off the edges to make it cleaner. Then cut into 12 equal rectangles.
Filling:
- Grab two rectangles and use your rolling pin to flatten them out slightly more. Add in a tablespoon of filling.108 g (0.33 cups) Reduced Sugar Strawberry Preserves
- In a small bowl, crack in a small egg with a splash of water. Whisk together (you most likely won’t end up using it all).25 g (0.5) Large Brown Eggs
- Line the edges of your rectangular piece with the egg wash and top with the second piece. Use a fork to press and seal down the edges. Repeat this process for all 6 pop tarts.
- Bake at 400° for 10-12 minutes. Keep an eye on them as oven temperatures will vary for everyone.
Icing:
- Let them cool completely before icing. At least 20-30 minutes.
- When ready, mix your icing ingredients together in a bowl until it’s nice and smooth.45 g (0.33 cups) Sugar Free Powdered Sugar, 7 g (0.5 tbsp) Vanilla Protein Powder, 14 g (0.7 tbsp) 0% Nonfat Yogurt, 15 ml (1.01 tbsp) Nonfat Milk
- Top each pop tart with equal portions of icing.
Topping:
- You can’t forget about the sprinkles! Add some sprinkles to the tops and then dig in.6 g (2 tsp) Rainbow Sprinkles
Nutrition Information
High Protein Strawberry Pop Tarts
Serving Size
1 Pop Tart
Amount per Serving
Calories
225.4
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5.6
g
35
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Cholesterol
41
mg
14
%
Sodium
56.8
mg
2
%
Potassium
88.4
mg
3
%
Carbohydrates
29
g
10
%
Fiber
0.3
g
1
%
Sugar
7.9
g
9
%
Protein
14.9
g
30
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.