I admit, I love Valentine's Day!

Not for the gifts, I love the decorations, the fun crafts with the kids and the fresh spring air that's on the way (in Arizona at least). I limit Logan's processed food intake, mostly because all that sugar is not good for her but also because I'm concerned about all the dyes and chemicals in processed foods. Pop tarts are one of her favorites, she has had them a couple times but it makes me cringe thinking about all the sugar and extra additives in them. This time, we made them at home, in fun heart shapes and they were a hit! I think she actually enjoyed these more because we got to make them together and the heart shapes made them so much better than store bought treats. 

You'll Need:

FOR THE POP TART

1/2 cup greek yogurt (you can use cream cheese for a tastier recipe)

4 TBS of Strawberry Mash (4-5 strawberries mashed, works best when the strawberries are a day or two past their ideal ripeness)

pre-made pie crust

2 1/2 inch heart shaped cookie cutter

FOR THE FROSTING (OPTIONAL)

1 cup powdered sugar

2 TBS milk

1 -2 TBS vanilla extract

3-5 fresh raspberries

Directions:

1. Pre-heat based on pie crust instructions (I baked at 450F) Allow the pie crust to sit out and adjust to room temperature. 

2. Mix greek yogurt and strawberry mash in a bowl until well incorporated. 

3. Lay your pie crust on a floured cutting board or on a silicone baking mat. Using your heart shaped cookie cutter, cut out an even number of heart shapes (1 for the top and 1 for the bottom of each tart).

4. Transfer your heart cut outs to your greased baking sheet or lined baking sheet.

5. Using a small spoon, dab a nickel sized amount of strawberry/greek yogurt mixture onto the middle of your heart cut outs. 

6. Dip your finger in a small bowl of water and trace the outside of your heart shape with the water, it will help your top heart shape stick to the bottom heart shape while baking. 

7. Add the top heart and use a fork to pinch the edges together to create a seal. 

8. Follow baking temperature on your pre-made pie crust and bake for 6-8 minutes or lightly golden. 

9. If frosting (optional, I prefer without the frosting) Allow to cool completely before frosting. Combine powdered sugar, milk and vanilla in a small bowl. Whisk until all the lumps are out. Mash in fresh raspberries for color. If you’re skipping the frosting, allow to completely cool before enjoying. The filing gets VERY hot. YUM!