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!