New products that caught your eyes recently?
Replies
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On sale and a coupon so I bought these
Wow. Extremely impressed. Very tasty. Will have to try other flavors!
ive been wanting to try this for so long but i was afriad it would have a artificial sugar taste.. something i cant stand at all.... which means i miss out on hundreds of awesome yogurt flavors
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On sale and a coupon so I bought these
Wow. Extremely impressed. Very tasty. Will have to try other flavors!
ive been wanting to try this for so long but i was afriad it would have a artificial sugar taste.. something i cant stand at all.... which means i miss out on hundreds of awesome yogurt flavors
I hate artificial sweeteners too. They use sugar alcohols... it tasted completely fine to me. I just hope I don't end up in the bathroom the rest of the day (I might have eaten two).1 -
On sale and a coupon so I bought these
Wow. Extremely impressed. Very tasty. Will have to try other flavors!
ive been wanting to try this for so long but i was afriad it would have a artificial sugar taste.. something i cant stand at all.... which means i miss out on hundreds of awesome yogurt flavors
I hate artificial sweeteners too. They use sugar alcohols... it tasted completely fine to me. I just hope I don't end up in the bathroom the rest of the day (I might have eaten two).
I'm all for portion controlled ice cream (don't ask my pints of Halo Top about that tho). Where does the fiber come from?0 -
On sale and a coupon so I bought these
Wow. Extremely impressed. Very tasty. Will have to try other flavors!
ive been wanting to try this for so long but i was afriad it would have a artificial sugar taste.. something i cant stand at all.... which means i miss out on hundreds of awesome yogurt flavors
I hate artificial sweeteners too. They use sugar alcohols... it tasted completely fine to me. I just hope I don't end up in the bathroom the rest of the day (I might have eaten two).
I'm all for portion controlled ice cream (don't ask my pints of Halo Top about that tho). Where does the fiber come from?
Soluble corn fiber.0 -
BUp bars = yuck! Unfortunately, I bought one of every flavor. Tried sugar cookie and will dump the rest in the break room tomorrow.0
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On sale and a coupon so I bought these
Wow. Extremely impressed. Very tasty. Will have to try other flavors!
ive been wanting to try this for so long but i was afriad it would have a artificial sugar taste.. something i cant stand at all.... which means i miss out on hundreds of awesome yogurt flavors
I hate artificial sweeteners too. They use sugar alcohols... it tasted completely fine to me. I just hope I don't end up in the bathroom the rest of the day (I might have eaten two).
I'm all for portion controlled ice cream (don't ask my pints of Halo Top about that tho). Where does the fiber come from?
Soluble corn fiber.
I was crossing my fingers it wasn't chicory root.
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BUp bars = yuck! Unfortunately, I bought one of every flavor. Tried sugar cookie and will dump the rest in the break room tomorrow.
Sugar cookie is one of the worst flavours... I suggest trying the PB or cinnamon roll before deciding. IMO the chocolate cookie dough is gross too.0 -
On sale and a coupon so I bought these
Wow. Extremely impressed. Very tasty. Will have to try other flavors!
ive been wanting to try this for so long but i was afriad it would have a artificial sugar taste.. something i cant stand at all.... which means i miss out on hundreds of awesome yogurt flavors
I hate artificial sweeteners too. They use sugar alcohols... it tasted completely fine to me. I just hope I don't end up in the bathroom the rest of the day (I might have eaten two).
good to know... and thanks for the sugar alcohol warning. I love all things caramel and i could take down a few of those haha.0 -
I tried these this weekend as wraps for my breakfast burritos. They are pretty soft and flexible out of the bag, but don't try to warm up before using. I turned one of them into a frisbee and it was only on the griddle not even long enough to have any other evidence of cooking. If you just wrap them cold though and throw in the microwave filled, they are fine. I ate them for breakfast and dinner on Saturday, I liked the total meal so much. You can't argue with 50 cals a wrap. I think that is the lowest I have seen so far. I just wish it wasn't so expensive. $4 for 8 wraps is...yeah...
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CooCooPuff wrote: »
Ahh, I don't trust that my luggage would survive. Thanks.CrabNebula wrote: »CooCooPuff wrote: »
How did you bring this home? I'm going to Italy for a few days and definitely want to bring some good stuff.CrabNebula wrote: »
My husband and I saw this (buffalo milk butter) at a supermarket in Italy and tried it out. It is SO GOOD. I'm not sure where in the US we could buy it. I've never seen it, though I've never obviously looked either. But man, it tastes gd delicious melted on bread, particularly with bresaola.
We didn't take it back to the States. Our second leg of our trip was in Germany. I think if I were to bring it back, I'd freeze it, wrap it in aluminum foil, put in one of those insulated bags, and hope that my luggage didn't get delayed. I tried to do this with some skyr because I can't, for the life of me, find anyone here who sells just plain skyr, but our luggage did not make it on the last plane and was delayed to us by about 36 hours. Since I am only using it for culture, it *seems* fine, but obviously, the situation is not ideal.
Todis is a cheap and good supermarket. It is where we bought the butter. We went to one just outside of Rome that had pizzas (folded up) in the bakery section and they were incredibly good. We went back and bought more and regretted not buying more. Oddly enough, that was by far the best pizza we ate in Italy. We were pretty disappointed in the restaurants we went to. Best food overall was just local or regional things we bought at supermarkets or from stands and ate the hotel.
Just an update, but my culture did survive the ride! I made my second batch of Instant Pot skyr yesterday with it.
Interesting thing is when you open the lid, it looks basically the same as any other yogurt I have made, but it is slightly more solid, something like an intermediary stage between regular yogurt and strained Greek yogurt. It also behaves slightly different when spooned out of the pot. The solid portion is far less likely to melt back into the whey when cut into. It reminds me of making cheese and I guess this is part of the reason skyr actually is considered cheese instead of yogurt. Anyway, I am very happy with my skyr and hope to get many batches from the original culture, though I really hope they start selling simple plain skyr in my area so I have a back up just in case! All I can find right now is flavored.
I saw this at Costco and picked some up. It is incredible. I mixed into some vanilla bean ice cream on Friday and it was like the heavens had opened up. Even my husband who is not the biggest fan of peanut butter in general admitted that it was pretty tasty.
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CrabNebula wrote: »
I tried these this weekend as wraps for my breakfast burritos. They are pretty soft and flexible out of the bag, but don't try to warm up before using. I turned one of them into a frisbee and it was only on the griddle not even long enough to have any other evidence of cooking. If you just wrap them cold though and throw in the microwave filled, they are fine. I ate them for breakfast and dinner on Saturday, I liked the total meal so much. You can't argue with 50 cals a wrap. I think that is the lowest I have seen so far. I just wish it wasn't so expensive. $4 for 8 wraps is...yeah...
I had these too and thought they were awesome!0 -
Cool! I really need to buy a pressure cooker man.CrabNebula wrote: »CooCooPuff wrote: »
Ahh, I don't trust that my luggage would survive. Thanks.CrabNebula wrote: »CooCooPuff wrote: »
How did you bring this home? I'm going to Italy for a few days and definitely want to bring some good stuff.CrabNebula wrote: »
My husband and I saw this (buffalo milk butter) at a supermarket in Italy and tried it out. It is SO GOOD. I'm not sure where in the US we could buy it. I've never seen it, though I've never obviously looked either. But man, it tastes gd delicious melted on bread, particularly with bresaola.
We didn't take it back to the States. Our second leg of our trip was in Germany. I think if I were to bring it back, I'd freeze it, wrap it in aluminum foil, put in one of those insulated bags, and hope that my luggage didn't get delayed. I tried to do this with some skyr because I can't, for the life of me, find anyone here who sells just plain skyr, but our luggage did not make it on the last plane and was delayed to us by about 36 hours. Since I am only using it for culture, it *seems* fine, but obviously, the situation is not ideal.
Todis is a cheap and good supermarket. It is where we bought the butter. We went to one just outside of Rome that had pizzas (folded up) in the bakery section and they were incredibly good. We went back and bought more and regretted not buying more. Oddly enough, that was by far the best pizza we ate in Italy. We were pretty disappointed in the restaurants we went to. Best food overall was just local or regional things we bought at supermarkets or from stands and ate the hotel.
Just an update, but my culture did survive the ride! I made my second batch of Instant Pot skyr yesterday with it.
Interesting thing is when you open the lid, it looks basically the same as any other yogurt I have made, but it is slightly more solid, something like an intermediary stage between regular yogurt and strained Greek yogurt. It also behaves slightly different when spooned out of the pot. The solid portion is far less likely to melt back into the whey when cut into. It reminds me of making cheese and I guess this is part of the reason skyr actually is considered cheese instead of yogurt. Anyway, I am very happy with my skyr and hope to get many batches from the original culture, though I really hope they start selling simple plain skyr in my area so I have a back up just in case! All I can find right now is flavored.
I do not recommend Ole's spinach flavor.
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CooCooPuff wrote: »
Cool! I really need to buy a pressure cooker man.CrabNebula wrote: »CooCooPuff wrote: »
Ahh, I don't trust that my luggage would survive. Thanks.CrabNebula wrote: »CooCooPuff wrote: »
How did you bring this home? I'm going to Italy for a few days and definitely want to bring some good stuff.CrabNebula wrote: »
My husband and I saw this (buffalo milk butter) at a supermarket in Italy and tried it out. It is SO GOOD. I'm not sure where in the US we could buy it. I've never seen it, though I've never obviously looked either. But man, it tastes gd delicious melted on bread, particularly with bresaola.
We didn't take it back to the States. Our second leg of our trip was in Germany. I think if I were to bring it back, I'd freeze it, wrap it in aluminum foil, put in one of those insulated bags, and hope that my luggage didn't get delayed. I tried to do this with some skyr because I can't, for the life of me, find anyone here who sells just plain skyr, but our luggage did not make it on the last plane and was delayed to us by about 36 hours. Since I am only using it for culture, it *seems* fine, but obviously, the situation is not ideal.
Todis is a cheap and good supermarket. It is where we bought the butter. We went to one just outside of Rome that had pizzas (folded up) in the bakery section and they were incredibly good. We went back and bought more and regretted not buying more. Oddly enough, that was by far the best pizza we ate in Italy. We were pretty disappointed in the restaurants we went to. Best food overall was just local or regional things we bought at supermarkets or from stands and ate the hotel.
Just an update, but my culture did survive the ride! I made my second batch of Instant Pot skyr yesterday with it.
Interesting thing is when you open the lid, it looks basically the same as any other yogurt I have made, but it is slightly more solid, something like an intermediary stage between regular yogurt and strained Greek yogurt. It also behaves slightly different when spooned out of the pot. The solid portion is far less likely to melt back into the whey when cut into. It reminds me of making cheese and I guess this is part of the reason skyr actually is considered cheese instead of yogurt. Anyway, I am very happy with my skyr and hope to get many batches from the original culture, though I really hope they start selling simple plain skyr in my area so I have a back up just in case! All I can find right now is flavored.
I do not recommend Ole's spinach flavor.
You can pry my Instant Pot from my cold dead hands! It is awesome!
I almost bought the spinach ones, but I decided I wanted the option of putting Nutella on it as a roll up. Looks like I dodged a bullet. Thanks for the heads up.
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CrabNebula wrote: »CooCooPuff wrote: »
Ahh, I don't trust that my luggage would survive. Thanks.CrabNebula wrote: »CooCooPuff wrote: »
How did you bring this home? I'm going to Italy for a few days and definitely want to bring some good stuff.CrabNebula wrote: »
My husband and I saw this (buffalo milk butter) at a supermarket in Italy and tried it out. It is SO GOOD. I'm not sure where in the US we could buy it. I've never seen it, though I've never obviously looked either. But man, it tastes gd delicious melted on bread, particularly with bresaola.
We didn't take it back to the States. Our second leg of our trip was in Germany. I think if I were to bring it back, I'd freeze it, wrap it in aluminum foil, put in one of those insulated bags, and hope that my luggage didn't get delayed. I tried to do this with some skyr because I can't, for the life of me, find anyone here who sells just plain skyr, but our luggage did not make it on the last plane and was delayed to us by about 36 hours. Since I am only using it for culture, it *seems* fine, but obviously, the situation is not ideal.
Todis is a cheap and good supermarket. It is where we bought the butter. We went to one just outside of Rome that had pizzas (folded up) in the bakery section and they were incredibly good. We went back and bought more and regretted not buying more. Oddly enough, that was by far the best pizza we ate in Italy. We were pretty disappointed in the restaurants we went to. Best food overall was just local or regional things we bought at supermarkets or from stands and ate the hotel.
Just an update, but my culture did survive the ride! I made my second batch of Instant Pot skyr yesterday with it.
Interesting thing is when you open the lid, it looks basically the same as any other yogurt I have made, but it is slightly more solid, something like an intermediary stage between regular yogurt and strained Greek yogurt. It also behaves slightly different when spooned out of the pot. The solid portion is far less likely to melt back into the whey when cut into. It reminds me of making cheese and I guess this is part of the reason skyr actually is considered cheese instead of yogurt. Anyway, I am very happy with my skyr and hope to get many batches from the original culture, though I really hope they start selling simple plain skyr in my area so I have a back up just in case! All I can find right now is flavored.
I saw this at Costco and picked some up. It is incredible. I mixed into some vanilla bean ice cream on Friday and it was like the heavens had opened up. Even my husband who is not the biggest fan of peanut butter in general admitted that it was pretty tasty.
Definitely like this one as much as PB2. Don't really care for the Peanut Butter & Co. Vanilla Powdered or Jif's version yuck!
Will have to remember to try the PBFit on ice cream the next time I buy it.0 -
On sale and a coupon so I bought these
Wow. Extremely impressed. Very tasty. Will have to try other flavors!
ive been wanting to try this for so long but i was afriad it would have a artificial sugar taste.. something i cant stand at all.... which means i miss out on hundreds of awesome yogurt flavors
I hate artificial sweeteners too. They use sugar alcohols... it tasted completely fine to me. I just hope I don't end up in the bathroom the rest of the day (I might have eaten two).
I'm all for portion controlled ice cream (don't ask my pints of Halo Top about that tho). Where does the fiber come from?
Soluble corn fiber.
I was crossing my fingers it wasn't chicory root.
Chicory root is half the fun0 -
extra_medium wrote: »On sale and a coupon so I bought these
Wow. Extremely impressed. Very tasty. Will have to try other flavors!
ive been wanting to try this for so long but i was afriad it would have a artificial sugar taste.. something i cant stand at all.... which means i miss out on hundreds of awesome yogurt flavors
I hate artificial sweeteners too. They use sugar alcohols... it tasted completely fine to me. I just hope I don't end up in the bathroom the rest of the day (I might have eaten two).
I'm all for portion controlled ice cream (don't ask my pints of Halo Top about that tho). Where does the fiber come from?
Soluble corn fiber.
I was crossing my fingers it wasn't chicory root.
Chicory root is half the fun
Yeah yeah 1 -
after trying the angelic bakehouse wraps I wanted to try these! They are actual pizza size (depending on your size of pizza) and its 110 calories for half the crust. Really good, I like this companies stuff.1 -
after trying the angelic bakehouse wraps I wanted to try these! They are actual pizza size (depending on your size of pizza) and its 110 calories for half the crust. Really good, I like this companies stuff.
I was reading the nutrition facts and it says its 110 calories for 1/4 of the crust.
So the whole pizza crust is 440 calories / 12g fat / 16g protein / 72 carbs.
I'm still interested in trying it though. Any excuse for pizza.2 -
babycatchfire wrote: »
after trying the angelic bakehouse wraps I wanted to try these! They are actual pizza size (depending on your size of pizza) and its 110 calories for half the crust. Really good, I like this companies stuff.
I was reading the nutrition facts and it says its 110 calories for 1/4 of the crust.
So the whole pizza crust is 440 calories / 12g fat / 16g protein / 72 carbs.
I'm still interested in trying it though. Any excuse for pizza.
yea i read that wrong lol! the regular wraps are a ok size for 100 cals. I made pizza with those too. the pizza size is pretty good.
edit- they taste good, have a good texture with good ingredients. Although i prefer white olain ol tortillas and pizza crust haha... duh!0 -
Found these at Walmart. They also have Smores and Chocolate Cherry.2 -
yagirlmella wrote: »
Actually it is a very mild chocolate that is dyed red. On the chocolate totem pole red velvet would be between white chocolate and milk chocolate.
The idea of a chocolate totem pole is very appealing. LOL1 -
CrabNebula wrote: »
I tried these this weekend as wraps for my breakfast burritos. They are pretty soft and flexible out of the bag, but don't try to warm up before using. I turned one of them into a frisbee and it was only on the griddle not even long enough to have any other evidence of cooking. If you just wrap them cold though and throw in the microwave filled, they are fine. I ate them for breakfast and dinner on Saturday, I liked the total meal so much. You can't argue with 50 cals a wrap. I think that is the lowest I have seen so far. I just wish it wasn't so expensive. $4 for 8 wraps is...yeah...
I've been buying these for two years , really awesome product
Lunch wraps,chicken quesadillas, etc.1 -
babycatchfire wrote: »
after trying the angelic bakehouse wraps I wanted to try these! They are actual pizza size (depending on your size of pizza) and its 110 calories for half the crust. Really good, I like this companies stuff.
I was reading the nutrition facts and it says its 110 calories for 1/4 of the crust.
So the whole pizza crust is 440 calories / 12g fat / 16g protein / 72 carbs.
I'm still interested in trying it though. Any excuse for pizza.
Being a two-slicer, this would be perfect for me.0 -
Kinda small, I can't find find a good image
That's the package I have here's a bigger [ic of an old box design below
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WOW these were reallly good! Like a rice krispy coated in frosting. Very good, would buy again. They were pretty big for only 160 calories.
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Blueberry was SO good. It really had a nice cinnamon bun flavor to it. Tasted like a blueberry muffin with icing, only problem was it was a little TOO good and I wanted to eat the whole container
Pecan pie was also good but not as "pecan pie" like as I was hoping. I had it on top of peach oatmeal and it was very very good. I've tried pecan butter before and was not crazy about it but this was way better. I think because the addition of almonds gave it a better texture.
2
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