74 Cal Blueberry Pop-Tart Recipe

Preparation of the filling

Step 1: Cook the blueberries [00:12]

Place the frozen blueberries and 20g of water into a pan and cook over medium heat for about 5 minutes until they soften.

Step 2: Thicken the mixture [00:15]

Combine 9g of corn starch with 18g of water to create a slurry. Add this to the pan and stir until the mixture thickens.

Step 3: Add flavorings [00:19]

Turn the heat down to low, add 2.5g of vanilla extract and 10g of zero-calorie sweetener. Mix until well combined. Once thick, remove from heat and chill in the fridge for 1 to 2 hours.

Assembly of turnovers

Step 4: Prepare the "glue" [00:27]

Mix 10g of all-purpose flour with a splash of water until a paste forms. This will be used to seal the edges.

Step 5: Shape the turnovers [00:29]

Slice your low-carb tortillas in half. Fold each half to form a cone shape, using the flour glue to seal the edges. Crimp the edges shut with a fork.

Step 6: Stuff and seal [00:34]

Add a portion of the cooled blueberry filling into the tortilla cone. Seal the top with more flour glue and crimp with a fork.

Cooking

Step 7: Air fry [00:38]

Spray both sides of each turnover with cooking spray. Air fry at 400°F (200°C) for 3 to 5 minutes or until they turn golden brown.

Step 8: Finishing touches [00:43]

Top with your preferred protein icing (recipe not provided) and sprinkle with crushed colorful sprinkles.