ByTiffany McCauley
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Yes! Healthy Pop Tarts exist!
I’ve had a huge number of emails from you all asking me to make Clean Eating Pop Tarts. But I’ve avoided it for a long time because I’ve found that when people are used to eating the junk food version of something, the clean version of it usually doesn’t make the grade. People’s taste buds get used to the sugary, white floury, starchy, chemically tasting products and after that, healthy just doesn’t seem to measure up in the taste department.
One reader emailed me a recipe from Caplan Miller Events and asked if I could “clean it up”. Truth be told, I didn’t think I would like them very much. I’ve never had a real Pop Tart, and frankly, the idea is rather revolting, especially first thing in the morning. Ick.
But, not being one to turn down a challenge in the kitchen, I figured it was time to at least give it a try. So I started making them, and had them all lined up nicely on my cookie sheet. Some of the filling had oozed out the sides while I was crimping the edges, so they had a bit of a pinkish hue to them (you’ll see them below).
My then-husband promptly walked into the kitchen and said, “Um…. I’ve never seen pink ravioli before…”.
I just know he was muttering a prayer under his breath for God to rescue him from dinner that night. I should have played along and served them with spinach.
But long story short, I did enjoy these. All by themselves, they were not very sweet. But with the honey as a topping, they were downright delicious.
Great for breakfast or a snack on the go!
Healthy Muffin Recipes
- Banana Muffins
- Cranberry Muffins
Healthy Pop Tarts Recipe
Healthy Pop Tarts
If you’re having a hard time giving up store-bought pop tarts, try making your own instead! Delicious and so much better for you without all those chemicals!
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 12 pop tarts
Calories: 217kcal
Ingredients
DOUGH INGREDIENTS
- 2 ¾ cups whole wheat pastry flour
- 1 tsp. salt
- 2 tsp. pure vanilla extract
- 1 tbsp. stevia powder (pure stevia, nothing else added)
- ½ cup oil (light in flavor like grapeseed or safflower oil)
- ½ cup almond milk (unsweetened, or regular milk) + extra if needed
FILLING INGREDIENTS
- 3 tbsp. honey
- 2 tbsp. cornstarch (or tapioca starch)
- 2 tbsp. water
- 1 tsp. pure vanilla extract
- 1 lb. frozen strawberries (defrosted and chopped – has a higher water content than fresh berries)
GLAZE INGREDIENTS
- ⅓ cup Greek yogurt
- honey to taste
- lemon juice (to taste)
- water (optional for consistency)
- OR, omit the above glaze ingredients and just use honey (pictured above)
US Customary – Metric
Instructions
Preheat oven to 350 degrees F.
Combine all dough ingredients in a large mixing bowl and get your hand dirty! Mix and knead until you have a nice, firm yet soft dough. If the dough crumbles, add more milk, 1 tablespoon at a time. Just be sure to knead the dough really well after each tablespoon you add. Otherwise, you’ll end up with a sticky mess.
In a medium mixing bowl, combine all the filling ingredients using a whisk. Set aside.
Working with small pieces of the dough (I used about 1/3 at a time), roll it out until it’s about 1/8 inch thick (The thinner the better). I rolled mine on parchment paper out of habit. Do what works for you.
Cut the dough into rectangles that are approximately 2 inches by 4 inches. I eyeballed this, I didn’t measure. If you have a rectangular cookie cutter, that would work great here as well. If not, just use a knife like I did. They don’t have to be exact.
Peel away the rough edges so you are left with a lovely piece of dough like this. (Beautiful, isn’t it?)
Separate your pieces so you have some room to work.
Using a small spoon, spoon the filling onto half of the pieces of dough, being sure to leave some room around the edge for crimping.
Place the “non-berry” dough pieces on top of the pieces with filling.
Using a fork, crimp your edges to seal the pop tarts. If some leaks out of the sides, don’t panic. Just crimp.
Place all of your pop tarts on an oiled cookie sheet and place in the oven for 20-30 minutes. They should have a nice, golden brown appearance when finished. Remember, you are not really baking the insides. You just want the dough to be cooked. (I tried baking them on parchment, as you can see in the photo above, and I would not recommend it. The dough did not cook correctly.)
While the pop tarts are in the oven, mix your glaze if you want to use it. I only used honey on mine because I don’t eat dairy. But if you do, now would be the time to put whisk all those ingredients together in a bowl.
Remove from oven and allow to cool. You will need a fine edged spatula to remove these from the cookie sheet. Especially if you had any filling leak out the sides.
If using honey as a topping, simply drizzle it on. If you are using the glaze, brush it on with a basting brush or spoon it on with a small spoon and allow about an hour for it to dry. Placing it in the fridge during this time would be a good idea.
NOTE: I do NOT recommend putting these in the toaster to warm them up. Especially once the honey or glaze is on. Just microwave them for 10-20 seconds to warm them up.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1pop tart | Calories: 217kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Sodium: 176mg | Potassium: 165mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5IU | Vitamin C: 22.2mg | Calcium: 34mg | Iron: 1.2mg
