Place the strawberries, lemon juice, and honey in a high-speed blender and blend until smooth.

Strain the mixture through a sieve to remove the seeds.

Add the blended strawberries to a small saucepan and bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes or until the mixture has reduced by half. Stir occasionally and scrape the sides.

When the strawberry filling is done, transfer to a small bowl and stir in the protein powder. Place in the refrigerator to cool completely.

Preheat oven to 350℉ and line a sheet pan with parchment paper. Set aside.

Place the flour, brown sugar, salt, and butter into a food processor and pulse to break up the butter. Next, add the cottage cheese and pulse to combine. It should look crumbly, but not wet.

Turn the processor on and slowly add cold water 1 tablespoon at a time. Once a ball has started to form, you can stop.

Transfer the dough to a floured work surface and divide into two equal portions.

Roll out one dough ball and cut into 4 rectangles about 3 inches x 3 inches.

On one half of the rectangle, add 2 tablespoons of strawberry puree. On the other half, using a fork, poke holes in the dough. This will help eliminate the dough bubbling up while baking.

Place a small bowl of water on your workstation. Use your finger to wet half of the dough. Fold the dough over to close. Use a fork for the signature pop tart crimp and to ensure none of the filling oozes out.

Repeat until all of the pop tarts have been assembled.

Bake for 20 minutes at 350℉.

While the pop tart is baking make the glaze. Place the powdered sugar, almond milk, and vanilla in a bowl and mix to combine. Cover with plastic wrap to stop a film from forming on top.

Remove the pop tart from the oven and allow it to cool for 15-20 minutes before topping it with the glaze.