Kellogg's Pop-Tarts Frosted Red Velvet Toaster Pastries
Sweet cream cheese-flavored filling enveloped by a red velvety crust and topped with vanilla icing and sprinkles. Toast it for a delicious treat your taste buds won't soon forget.
Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Vitamin B1 [Thiamin Mononitrate], Vitamin B2 [Riboflavin], Folic Acid),Corn Syrup,Sugar,High Fructose Corn Syrup,Soybean And Palm Oil (With Tbhq For Freshness),Dextrose,Contains Two Percent Or Less Of Cocoa (Processed With Alkali),Modified Corn Starch,Salt,Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate),Cornstarch,Nonfat Milk,Milled Corn,Mono- And Diglycerides,Sodium Stearoyl Lactylate,Color Added,Gelatin,Datem,Red 40,Soy Lecithin,Lactic Acid,Natural And Artificial Flavors,Xanthan Gum,Cheese Cultures,Vitamin A Palmitate,Niacinamide,Caramel Color,Reduced Iron,Vitamin B6 (Pyridoxine Hydrochloride),Yellow 5 Lake,Yellow 6 Lake,Vitamin B2 (Riboflavin),Vitamin B1 (Thiamin Hydrochloride)see more...
Top Questions See all 14 Q&A
What I got instead was a perfectly generic Pop-Tart. Sweet frosting, sweet filling, pastry crust…Red Velvet Pop-Tarts nailed all of this, but the fact of the matter is that they’re supposed to taste like red velvet, and they do nothing of the sort. I wasn’t to pleased with the taste.
First off let me start by saying I genuinely & authentically love ALL (Dessert) things ‘Red Velvet’ flavored...
I remember when this flavor trend came out....it was about 5-ish years ago & I was instantly hooked.
•Red Velvet’ is a super objective (even to me) - Hit or miss experience based on 2 Important (Self-Proclaimed) Discoveries:
TYPE + CONSISTENCY
•It was during my 2 year ‘Red Velvet’ Obsession that I noticed a nagging commonality - not all ‘Red Velvet’ tastes the same.
•This could be a problem - I thought - to all friends of mine or even all those 1st Timers out there (in the world ).
•All of them who are unknowingly about to let 1, only 1 tiny taste test - of some ‘Red Velvet’ Flavored Dessert -
•Lead them to a most likely determination of a ‘love it or leave it’ Lasting impressions...maybe indefinitely.
•One thing I find very profound about the
“Red Velvet” Flavor - Is that the taste varies greatly depending on the type of dessert.
•Some baked goods can mask the flavor entirely - leaving just the smell.
•The ‘TYPE’ of Dessert is intertwined with the
“CONSISTENCY” of end product.
*It’s this simple. ‘Red Velvet’ flavored anything comes down to (Type & Consistency)
* My palate prefers foods where I can taste & smell ‘Red Velvet’ Flavors.
MY MVP SUGGESTIONS:
* Kellogg’s ‘Red Velvet’ Flavored POP-Tarts
* Yoplait (Red Label) ‘Red Velvet’ Yogurt
* Yogurtology ‘Red Velvet’ Frozen Yogurt
* Starbucks ‘Red Velvet’ Frappuccino
I buy these quiet often for how quick they are for when Im on the go in the mornings. I suggest trying them!
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