It’s true, you can’t judge a book by its cover. The same goes for these WW Poptarts. You can’t judge the flavor by the way they look. These two-ingredient Weight Watchers Poptarts really taste good. Much better than they look and they aren’t that difficult to make either. They give me that much-needed pastry, cookie-like chew I often crave. And, you get more than three bites!

I’ve seen a lot of Facebook posts about these Poptarts and frankly, I was skeptical. The only ingredients in the dough are:
Dough:

1 cup fat-free Greek yogurt
1 cup self-rising flour.

I didn’t have any self-rising flour so I made my own:

1 cup regular flour
1 1/2-2 teaspoons baking powder
1/2 teaspoon salt
and I added about 1 tablespoon of sucralose sweetener (completely optional). I say “about” because I didn’t measure it; I just dumped some in.

The original recipe for self-rising flour calls for adding 1 and 1/2 teaspoons of baking powder to the flour, but the last time I made these poptarts, they were somewhat chewy after they were baked. I thought by adding a little more baking powder, it might fix that. I’m not sure if this helped or frying them a little longer (hence the dark brown crust), but they were definitely not as chewy as my first batch.

Directions:

To make the pop-tarts, mix the flour mixture and Greek yogurt until it begins to stick together. If you find the dough is pretty sticky, just add a little more flour. After the dough comes together, knead it until it is well mixed and then turn it out on a well-floured flat surface. I just used my countertop. If you have parchment paper (most people don’t) or wax paper taped to the countertop, this will help. (Of course, I have both but I used neither. 🙄)  Roll out the dough into something that resembles a rectangle about 1/8″ thick. Trust me, you won’t get the pretty rectangle they show in this online recipe.

Cut the dough into as many rectangles as you can. I cut mine into ten pieces, some rectangles, some triangles, it doesn’t matter. One tip I’ve read, that I haven’t tried yet, is to refrigerate the dough for a bit before rolling it out. Makes sense that it wouldn’t be as sticky.

I had fresh blueberries and wanted to use them as the filling for the poptarts, but you can use any sugar-free jelly or jam.

Blueberry filling:

1 cup fresh blueberries
3 Tablespoons water
2 Tablespoons sugar substitute
2 Teaspoons cornstarch
Dash of salt
Put all ingredients into a small saucepan and cook over medium heat until the mixture thickens.

Spoon about two tablespoons of blueberry filling into the middle of half the rectangles and top with another piece of dough. Even though I liberally floured the countertop, I had to gently pry the dough up from the counter. Pinch the edges of the dough together using a fork. Place the filled pop-tarts into the tray of the air fryer.  I spritzed the tops with spray butter and sprinkled a little sugar on each. I have a Cuisinart combination air-fryer convection oven which is large enough for all five tarts. If you have a smaller stand-alone unit, you may have to fry them in several batches.

Air fry at 400 ° for eight minutes. To ensure the pop-tarts were done on both sides, I flipped the tarts and fried them for another two minutes. You can also bake these at 350 ° for 20 minutes or until golden brown.

Top cooled poptarts with icing.

Icing (Optional):
1/4 cup powdered sugar
Add dashes of milk, just a little at a time until the powdered sugar is of a spreading consistency. I also included a couple spritzes of spray butter in the mixture.
Drizzle icing on cooled pop-tarts.

Enjoy! I certainly did. And the nicest thing is according to WW’s app, these pop-tarts are 3 WW points without the icing; with icing 5 WW points. Compare this to a Kellogg’s Poptart at 9 points, this is a great deal!