Strawberry Yogurt Pop Tarts
A nostalgic toaster pastry remake—made with Greek yogurt dough, naturally sweetened strawberry chia jam, and finished with a maple glaze and sprinkles. High protein and freezer-friendly!
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SERVINGS: 6
Ingredients
For the dough:
- 2 ¾ cups gluten-free 1:1 flour
- ½ tsp sea salt
- 1 cup cold unsalted butter or solid coconut oil
- ½ cup plain Greek yogurt
- 2 tbsp monkfruit sweetener
- 1 egg
For the filling: (can also use jarred strawberry jam)
- ½ cup strawberries mashed
- 2 tbsp chia seeds
- 1-2 tbsp maple syrup
- ½ tsp vanilla bean paste
For the glaze (optional but fun):
- 3/4 cup powdered monkfruit sweetener or powdered sugar
- 1 tbsp maple syrup
- Sprinkles
Instructions
Enable step-by-step mode- In a small saucepan, heat mashed strawberries, chia seeds, and maple syrup over medium. Simmer for 5–8 minutes until thick. Stir in vanilla and let cool.
- In a mixing bowl, whisk together flour, sweetener and salt. Use a pastry cutter or fork to cut in the butter until crumbly. Stir in Greek yogurt. Mix until dough forms a ball—add 1 tbsp almond milk only if it’s too dry. Wrap and chill dough for 15–20 minutes.
- Preheat oven to 350°F. Roll out dough to ¼" thick. Cut into rectangles (about 3x4"). Spoon strawberry jam onto half the rectangles, top with the rest, and press edges with a fork. Poke holes on top to let steam escape. Brush with whisked egg.
- Bake for 15–18 minutes until lightly golden. Let cool completely before glazing.
- Stir together glaze ingredients and spread over cooled pop tarts. Finish with sprinkles.