Directions

Serving Size: 3

To begin, whisk together your dry dough ingredients. Once mixed, add in your greek yogurt. Generously flour your hands and gently work it into a dough ball. Once 80% of the dough is together, dump everything on a flour covered surface and continue to form the rest of the dough pieces into the ball. Keep flouring your surface and hands throughout the process. Once you have a ball, flour your surface again and press flat. Use a floured rolling pin and carefully roll until the dough is spread out enough to cut into 6 rectangles. Continue to flour your surface and dough while you roll and cut out your pieces otherwise they will stick. Once your 6 rectangles are cut out, set them to the side while you prepare the filling. Mix 1 tbsp of protein and the strawberry preserves in a bowl. Spoon the preserves into the center of 3 of the rectangles. Press and pinch the other 3 rectangles on top of the dough with preserves. Grease a baking sheet with non-stick spray and preheat the oven to 350 degrees. Once sealed, set your three poptarts on the baking sheet. Use a fork to press the edges together, ensuring the filling won’t leak out. I also used a pin and poked holes in the tops of each poptart to prevent them from puffing up. Spray the tops with non-stick spray and cook in the oven for 15-20 minutes, or until lightly browned. Let them cool while you prepare the glaze. Mix glaze ingredients and pour over the poptarts before enjoying!