Protein-packed snacks can be both delicious and nutritious, and this Strawberry Protein Pop-Tart Cream is a perfect example. It combines the nostalgic taste of strawberry Pop-Tarts with a creamy, protein-rich twist.
Ingredients
- For the Strawberry Cream Filling:
- 1 cup fresh strawberries (hulled and chopped)
- 2 tablespoons honey or maple syrup
- 1 teaspoon lemon juice
- 1/2 cup Greek yogurt (plain or vanilla)
- 1 scoop vanilla protein powder
- 1/4 teaspoon vanilla extract
- For the Pop-Tart Crust:
- 1 cup almond flour
- 1/2 cup oat flour
- 2 tablespoons coconut flour
- 1/4 cup coconut oil (melted)
- 1/4 cup honey or maple syrup
- 1 large egg
- 1/2 teaspoon baking powder
- A pinch of salt
- For the Icing:
- 1/2 cup powdered erythritol or powdered sugar
- 1 tablespoon milk or a non-dairy alternative
- 1/4 teaspoon vanilla extract
- A few drops of red food coloring (optional)
Instructions
- Prepare the Strawberry Cream Filling: 1.1. In a medium saucepan, combine the chopped strawberries, honey, and lemon juice. Cook over medium heat until the strawberries are softened and the mixture has thickened slightly (about 10 minutes). Stir occasionally to prevent burning. 1.2. Remove from heat and let cool for a few minutes. 1.3. Blend the strawberry mixture in a blender or food processor until smooth. 1.4. Transfer to a mixing bowl and fold in the Greek yogurt, protein powder, and vanilla extract. Mix until well combined. Set aside.
- Prepare the Pop-Tart Crust: 2.1. Preheat your oven to 350Β°F (175Β°C) and line a baking sheet with parchment paper. 2.2. In a large bowl, mix the almond flour, oat flour, coconut flour, and baking powder. Add the melted coconut oil, honey, and egg. Stir until a dough forms. If the dough is too sticky, add a little more coconut flour. 2.3. Divide the dough in half and roll each portion between two sheets of parchment paper to about 1/8-inch thickness. Cut each rolled-out dough into rectangles (about 3×4 inches).
- Assemble the Pop-Tarts: 3.1. Place half of the dough rectangles on the prepared baking sheet. Spoon a generous amount of the strawberry protein cream filling onto each rectangle, leaving a small border around the edges. 3.2. Top each filled rectangle with the remaining dough rectangles. Press the edges with a fork to seal. 3.3. Bake for 12-15 minutes, or until the edges are golden brown. Allow the Pop-Tarts to cool completely on a wire rack.
- Prepare the Icing: 4.1. In a small bowl, whisk together the powdered erythritol (or powdered sugar), milk, and vanilla extract. Add a few drops of red food coloring if using. 4.2. Drizzle the icing over the cooled Pop-Tarts. Allow the icing to set before serving.
Tips:
- Customizing Your Filling: Feel free to experiment with different fruit flavors or add mix-ins like chia seeds or a touch of cinnamon.
- Making Ahead: These protein Pop-Tarts can be made ahead of time and stored in an airtight container for up to a week.
- Nutritional Boost: To increase the protein content even more, consider adding a scoop of your favorite protein powder to the icing or sprinkle some chia seeds on top.
