The Erythritol worked very well for the poptarts but the peanut butter cookie bites weren't as popular. We made a bunch of different flavor poptarts--chocolate, strawberry jam, blueberry jam, and raspberries crushed up with a little erythritol. Everyone's favorite was the fresh raspberry with the erythritol filling because the tartness of raspberries really complemented the flaky almond pastry. It's not raspberry season, but the raspberries were so good I went and bought three more half pints of raspberries for the week. Below is a link to another cookie recipe on the blog Healthy Indulgences for Chocolate Chip Cookies made with Erythritol.
To make the sugar free pop tarts, substitute 1/4 cup erythritol (or sugar substitute of choice) in original pop tart recipe and use the raspberry filling below.
Raspberry Filling (for 6 pop tarts):
2 cups washed raspberries
1 tablespoon sugar substitute
Crush raspberries with a fork and mix in the sugar substitute. Use as a filling for poptarts.
Everyone liked the frosted poptarts the best. For the frosting I used confectioner's sugar with water and made a glaze. We also tried the sugar free raspberry poptart without the glaze but our favorite was the sugar free raspberry pop tart with the sugar glaze.
Gluten Free Pop Tart Recipe
Apple Pie Filling for Pop Tarts