Raspberry Chia Jam
- 12 oz frozen raspberries
- ¼ cup pure maple syrup
- ¼ cup chia seeds
- 1 pinch sea salt
Greek Yogurt Dough
- 2 cups all-purpose flour, sifted
- 1 ¼ cups plain Greek yogurt
- ½ tsp sea salt
- 1 ½ tsp baking powder
Frosting
- ⅓ cup plain Greek yogurt
- ¼ cup powdered sugar
Make the chia jam:
In a medium pot, combine frozen raspberries, maple syrup, chia seeds, and a pinch of salt. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes, stirring occasionally, until thickened. Lightly mash if desired. Transfer to a container and refrigerate to cool.
Make the dough:
In a large bowl, whisk together flour, sea salt, and baking powder. Add Greek yogurt and gently mix until a soft dough forms, avoid overmixing.
Transfer dough to a lightly floured surface, shape into a ball, and cut in half. Roll each half into a thin rectangular sheet.
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This pop tart is higher in protein thanks to the Greek yogurt dough and higher in fiber from the chia seed jam.
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Store leftovers in the fridge for up to 3 days.
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Delicious slightly warmed or straight from the fridge.
Serving: 1g, Calories: 304kcal, Carbohydrates: 58g, Protein: 12g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 0.3g, Trans Fat: 0.01g, Cholesterol: 3mg, Sodium: 329mg, Potassium: 264mg, Fiber: 7g, Sugar: 17g, Vitamin A: 25IU, Vitamin C: 15mg, Calcium: 197mg, Iron: 3mg