review: *new* Shredded Wheat -- Frosted Mixed Berry

It seems Shredded Wheat has decided to get into the Frosted game. That's good; Mini-Wheats could use the competition. I decided to start with the Mixed Berry so I could compare it to the raspberry-filled Mini-Wheats I already had on hand (did you know they still made this? I never really thought about it until last month).

Anyhoo, as always, I started with the sniff test. I'd call it a "generic berry" scent. Then came the taste test. It took me a second to reacquaint myself with the texture of Shredded Wheat--it's been a while. They're closer to a square-shape than Mini-Wheats and also chewier. I'm sure the berry filling factors in there.

According to the box, the frosting is blueberry--and obviously, the filling is mixed berry--but it all tasted like Fruity Pebbles to me. Maybe I should bite off the frosted half to get a better idea of the flavor next time. I would still rank the aforementioned Mini-Wheats ahead of this (and Berry Fruitful even higher) but I'm still intrigued by the other two flavors (S'mores? Really?) and will definitely try them.

Comments

Post a Comment

Popular posts from this blog

fun on a bun...

Technically, the bun is optional but I just have to recommend these Spice-Rubbed Chicken Breasts.  I thought it sounded like a different kind of chicken sandwich for me and I'd never made a rub before. I have plenty of recipes but none which triggered an immediate response of, "I must try this." Also, I'd never purchased cumin before. It smells like the primary ingredient in a packet of taco seasoning, so you can see why it would need to be balanced out with brown sugar. Actually, all of the spices work well together, even the little tang of thyme. I think I'll be trying it on salmon next.
Read more

whatever mama wants, mama gets

And mama wanted sweet potatoes and Brussels sprouts. She didn't say together in one dish but I figured someone must have put those two together. I went with these Maple Roasted Brussels Sprouts and Sweet Potatoes  even though we had pancakes for breakfast. We won't be having maple syrup again anytime soon. A quick note on this recipe: my oven is super super hot so I roasted at 425 degrees. Even then I almost obliterated those sprouts. Always fix more sprouts than you think you need. As for the pancakes? I'm slowly working my way through the Whole-Grain Buttermilk Pancakes  variations from Eating Well. This time I made blueberry and set aside some berry-less batter for my mom. She went back for seconds and actually ate one with blueberries. And then I set aside some time yesterday for the cake. I should've really cleared my day but it couldn't work out that way. But I'll get to that in my next entry.
Read more