I received some samples from Danio last month. They’ve released a new range of super thick, super tasty yogurts. Unfortunately as I’m dairy-free I couldn’t sample them so I passed them on to my Wife to try. Mother Fitness doesn’t have the same ring to it so we’ll need to work on her alias!
We received various flavours including Raspberry, Strawberry, Passionfruit, Cherry, Blueberry and Peach. Here are Amy’s thoughts:
Hi everyone,
Paul passed these Danio yogurts on to me a few weeks ago. I’ve been having them as part of my dinner. Danio boast that they’re “super thick and super tasty.” I can certainly vouch for that!
They offer a delicious fruit layer at the bottom of the pot. I must admit, I wish I’d noticed it sooner when having my first pot. Maybe a see through base on the pot would make it more clear? Anyway the yogurts really are super thick, I perhaps found them too thick to have them as part of my dinner. I therefore started having them later on in the afternoon which worked better for me. The consistency was like the top of a cheesecake so I found them very filling. Danio uses more milk than standard yogurts to make it amazingly thick and high in protein.
Danio say their yogurts are suitable for vegetarians, they have no preservatives and no artificial flavours or sweeteners. Each 160g pot contains 0.1g of saturated fat, so zero! Plus a generous helping of 13g of protein, 147 mg of calcium, 18g of carbs and the energy comes out at 126 kcal or 534 kJ.
My conclusion of the new range of Danio yogurts is a good one. I’d recommend them and they’re definitely super thick and super tasty.
Thanks for reading,
Sound like a perfect afternoon snack to me. Great review!
Great review Amy! Thanks for posting and I think I’ll give these a try. I’ve been looking for something protein based to add into my diet for ages. Thanks again
These sound lovely! Think I’ll add these into my shopping trolley this week
Thanks guys. I’ll pass on your kind comments
I enjoy the efforts you have put in this, thanks for all the great posts.
Thanks Phil!