Today is Registered Dietitian Day … or RD Day for short. It’s a day when dietitians are acknowledged for the work they do to help friends, family, clients, and communities eat a healthy, wholesome, and delicious diet. I celebrate today with one of my most extreme recipe makeovers ever, created with my friends at Driscoll’s, for Strawberry-Filled Toaster Pastries, a wholesome, homemade makeover of Pop-Tarts®.
My toaster pastries get a healthy “fix” with a better-for-you pastry made with oats, ground flaxseed, and coconut oil, and naturally sweet filling made with luscious, fresh strawberries. (The type of saturated fat in coconut oil appears to have a neutral effect on serum cholesterol levels.)
For a lot of home cooks—including me—a major obstacle to making pastry is the “rolling out” part. We avoid the headache of dough that’s hard to handle or worse yet, sticks to the countertops, with the help of a gallon-size, zip-top bag. Simply split the dough in half, roll each half into a ball, and then place inside a zip-top bag. Roll out until the dough reaches all four corners. Freeze the dough and then cut into desired shapes.
Take the dough from the freezer and thaw for a minute or two. Measure out desired shape sizes and then cut with a kitchen scissor. A ruler comes in handy for this recipe; you’ll need 12 rectangles from each of the two zip-top bags.
I love the filling in this Pop-Tart® makeover. It’s made with half a pound of ruby red Driscoll’s strawberries. I add 2 tablespoons sugar, a tablespoon of lemon juice, and some cornstarch to thicken the mixture. Don’t you love the color?!
The tines of a fork helps to seal the pastries, keeping the luscious filling safely inside!
Strawberry-Filled Toaster Pastries are ready to be devoured! I created this recipe for my friends at Driscoll’s Berries. Visit their website for the recipe.
Disclosure: I worked with Driscoll’s to create this recipe and was compensated for my work.