P28 Pop Tart

Nutritional Facts: 
(Recipe makes 2 poptarts) 

  • Calories – 337
  • Fat – 4.5g
  • Carbs – 36g
  • Protein – 36.7g


  • 1/2 P28 Flatbread
  • 2 oz Fat Free Cream Cheese (doesnt need to be Fat Free though)
  • 2 oz Vanilla Yogurt
  • 1/2 Scoop Vanilla Protein Powder
  • 2-3 Tbs Fruit Jam (I used raspberry)
  • 1 Packet Sweetener of Choice (optional)
  • Sprinkles or other Toppings (optional)


1) Preheat oven to 350 degrees.

2) Cut 1/2 P28 Flatbread in half. Take each piece and fold in half, create a score on the halfway crease (this will allow it to fold and stay folded easier).

3) Break up cream cheese in microwave safe bowl. Microwave cream cheese for 20-30 seconds to soften.

4) Add in yogurt, protein powder and 1/2 packet of sweetener (optional), stir together until somewhat smooth. Small lumps are fine.

5) Turn over flatbreads (scored side down) on a baking pan lined with parchment paper and spread a light layer of the mixture over the entire exposed side of flatbread. 

6) Add 1 to 1.5 tbs of the fruit jam of your choice to 1 half of each flatbread, spread evenly on that half with leaving about 0.25 to 0.5 inches around the border to seal pop tart. Sprinkle 1/2 packet of sweetener evenly over both flatbreads (sweetener is optional).

7) Fold flatbread and pinch edges all the way around to seal.

8) Lightly ice entire exposed side (make sure it is all light covered to prevent burning)

9) Add heaping tablespoon of iced mixture onto each pop tart. Once spread evenly (leave a small border) feel free to add more of the mixture to each. You will probably have some leftover mixture, just eat that 🙂

10) Put into oven for 3-5 minutes.

11) Remove from oven. Add any toppings and return to oven for 3-5 minutes.

12) Once edges have browned remove from oven.

13) Let cool as long as you wish. Enjoy.


Recipe Courtesy of:  Melaney Blundell-Hodgins