Blueberry Protein Poptarts

Steps

• Begin by making the blueberry filling. In a medium saucepan, add blueberries and maple syrup and cook down for about 10 minutes. Stir frequently to avoid burning. Once cooked, mash and strain through cheesecloth to remove any large clumps and seeds. Allow to cool and store in the refrigerator to set.
• In a separate bowl, combine the flour, baking powder, and salt. Add in the Greek yogurt, mixing until a ball of dough is formed.
• Roll out the dough on a floured work surface. Cut it into 16 rectangular pieces by cutting in half lengthwise and making 4 cuts perpendicular.
• Brush an egg wash 1/2″ from the edge of each rectangle and fill with 2 tbsp of the filling, spreading it evenly but not too close to the edge. Cover with another rectangle and press down the edges with a fork. Poke holes in the top with a fork and brush the tops with egg wash for a golden-brown finish.
• Place on a parchment-lined baking sheet and bake at 350°F for 15-17 minutes until golden brown. Allow the pop tarts to cool before frosting.
• While the pop tarts are baking, prepare your frosting by combining the Swerve icing sugar, Greek yogurt, and vanilla protein.
• Frost your pop tarts and add sprinkles if desired.