Sunday, November 6, 2011

Homemade Raspberry Poptarts

Last night I went out with the ladies and awoke to 4 in of snow on the ground. The first snow of the season for the South Rim of the Grand Canyon. It's chilly outside, I slept in, I feel like cooking. Today I think I'll be cooking a few things. I think first I'll try Homemade Raspberry Poptarts. (These can easily be Vegan, just do not add the cream cheese or use a vegan cream cheese.) This recipe was adapted from Will Cook For Friends, posted on

Rating: Me (8)
Recipe: Homemade Raspberry Poptarts

1 pie crust (homemade or store bought refrigerated crust)
1/4 cup raspberry jam ( I use my mother delicious homemade jam, thanks Mom!)
1/4 cup reduced fat cream cheese
1/4 cup powder sugar
1 Tbsp water
Lemon juice (optional)

Mix Raspberry jam and cream cheese, set aside.

Roll out pie crust slightly thinner than you would for a pie and into a rectangle shape. Cut crust into 12 equal sized rectangles.

Spoon 1-2 Tbsp. of the Raspberry mixture onto the middle of a rectangle. Cover with another rectangle. Press edges together. Use fork to seal edges of the rectangle.

Wrap in plastic wrap and place in the freezer. Repeat for the following rectangles. Makes 6 small poptarts.

Once frozen, approximately 4-6 hrs, they can be cooked. Preheat over to 375 degrees Fahrenheit. Unwrap poptarts and place on a foil lined cookie sheet. Bake for 17-20 minutes or until golden brown. Remove and allow to cool.

While poptarts cook, prepare the glaze. Mix powdered sugar and water. Add enough water to reach a thick glaze. (One option is to use a drop or two of lemon juice to the glaze mix to add a little flavor to your glaze.)

Once poptarts are cooled, drizzle or spread glaze on them. Now they are ready. Enjoy!

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