Whole wheat strawberry frosted mini pop-tarts

Name: Whole wheat strawberry frosted mini pop-tarts Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 14
Ingredients: To make the whole wheat crust combine:; 1.5 C sifted stone ground whole wheat flour; 2 t sugar; 1/2 t salt; Cut in 1/2 C butter till largest pieces are pea-size.; Sprinkle 4-5 T cold milk over mixture 1 T at a time tossing with a fork after each addition till moistened just enough to hold together. Add less or more as needed.; Quickly form into ball working dough as little as possible.; Lightly sift flour onto large piece of flattened waxed paper or baking parchment. Place ball in center of waxed paper or baking parchment and roll to 1/8 thick.; FOR THE Mini POPTARTS; 5 Tbsp. No-sugar added strawberry preserves; Whole wheat crust (recipe above); FOR THE POPS (it you want them on a stick); wooden popscicle sticks; FOR THE GLAZE; 1 c. powdered sugar; 1-2 T. skim milk; Roll pie crusts and use cookie cutter to cut into shapes.; Place a wooden popscicle stick on top of one of the cut crysts then spoon a small amount (about 1 tsp.) of strawberry preserves taking care not to get it near the edges. Gently lay a second piece over the top of the filling. Press the edges together with a fork. Transfer to a baking sheet sprayed with non-stick spray. Bake poptarts in an oven preheated to 400 degrees for 10-12 minutes or just until the edges begin to brown.; For the glaze: In a small bowl combine powdered sugar and milk to make glaze. Spoon over cooled poptart pops and allow to the glaze to harden slightly before serving.

Minutes to Prepare: 15
Minutes to Cook: 10

Number of Servings: 14

Ingredients

To make the whole wheat crust, combine:1.5 C sifted stone ground whole wheat flour2 t sugar1/2 t saltCut in 1/2 C butter till largest pieces are pea-size.Sprinkle 4-5 T cold milk over mixture, 1 T at a time, tossing with a fork after each addition, till moistened just enough to hold together. Add less or more as needed.Quickly form into ball, working dough as little as possible.Lightly sift flour onto large piece of flattened waxed paper or baking parchment. Place ball in center of waxed paper or baking parchment and roll to 1/8" thick.FOR THE Mini POPTARTS5 Tbsp. No-sugar added strawberry preservesWhole wheat crust (recipe above)FOR THE POPS (it you want them on a stick)wooden popscicle sticksFOR THE GLAZE1 c. powdered sugar1-2 T. skim milkRoll pie crusts and use cookie cutter to cut into shapes.Place a wooden popscicle stick on top of one of the cut crysts, then spoon a small amount (about 1 tsp.) of strawberry preserves, taking care not to get it near the edges. Gently lay a second piece over the top of the filling. Press the edges together with a fork. Transfer to a baking sheet sprayed with non-stick spray. Bake poptarts in an oven preheated to 400 degrees for 10-12 minutes, or just until the edges begin to brown. For the glaze: In a small bowl, combine powdered sugar and milk to make glaze. Spoon over cooled poptart pops and allow to the glaze to harden slightly before serving.

Directions

Makes 14 2-inch mini pop tarts

Number of Servings: 14

Recipe submitted by SparkPeople user DYS011.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving

Calories: 143.8
Total Fat: 6.8 g
Cholesterol: 17.6 mg
Sodium: 135.6 mg
Total Carbs: 19.7 g
Dietary Fiber: 1.6 g
Protein: 2.1 g

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