Two-ingredient protein pop tarts with a cream filling and low calorie toppings.
Preheat an oven to 350F and line a baking sheet with parchment paper.
Mix the pancake mix and Greek yogurt in a large bowl. Work the dough until you can form one large ball.
Transfer the dough to the baking sheet and use a rolling pin or the backside of a spatula to flatten the dough. (Spray with nonstick cooking spray to alleviate any sticking issues.) You want the dough to take up most of the baking sheet. Use a knife or pizza cutter to trim the edges and create 4-6 squares in the center of the dough.
You may have to re-roll trimmings to form all 6.
And after you've formed all 6, you'll still have a few leftover trimmings. Save those for filling in gaps and edges.
In a small bowl, mix the pop tart filling ingredients together until smooth. Add 1/3 of the mixture to 3 squares before enclosing each with the remaining pieces (like you see in the middle.)
Use the remaining trimmings to fill in any edges that need extra dough. Use a fork to crimp the edges to ensure the filling stays in place in the oven.
Bake for 12 minutes.
While the pop tarts are in the oven, mix the cream cheese and swerve (or your choice of sweetener) together in a small bowl. If your cream cheese is not at room temp, microwave for 10-15 seconds to soften.
Optional: mix the chocolate icing ingredients together and add to a piping tool or resealable bag with a corner snipped to apply the signature icing swirls on top.
After the pop tarts have baked and briefly cooled, add the cream cheese frosting, sprinkles, and optional chocolate icing. Refrigerate leftovers and enjoy!