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Dream Topping, made up with skimmed milk

Dream Topping is a dessert topping, described here as prepared with skimmed milk. It mainly provides fat and carbohydrate, with some protein from the milk. Per 100g, it contains 11g of fat, including 9.7g of saturated fat, and 12g of carbohydrate, including 9.6g of sugars.

Most of the fat in this preparation is saturated fat, which is worth noting for people monitoring their saturated fat intake. The sugar content is also relevant for those keeping track of total sugars. It provides calcium, which helps maintain bones and teeth and supports normal muscle function. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

154 kcal

Energy

642 kJ

Graisse

11g

of which saturates

9.7g

Carbohydrate

12g

of which sugars

9.6g

Protéines

4g

Sel

0.15g

Eau

73g

Cholestérol

2.9mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine D

Trace

Vitamine C

1mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.23mg

Niacin (B3)

0.1mg

Vitamine B6

0.05mg

Vitamine B12

0.8µg

Folate

7µg

Calcium

102mg

Fer

0.12mg

Magnésium

10mg

Phosphorus

96mg

Potassium

140mg

Sodium

61mg

Zinc

0.4mg

Copper

0.03mg

Iodine

23µg

Other types of dream topping

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Dream Topping, made up with semi-skimmed milk

165 kcal

4g

12g

–

Dream Topping, made up with whole milk

181 kcal

3.9g

13g

–

Dream Topping, powder

626 kcal

6g

50g

–

About these figures

Values are per 100g of the food as described (Recipe). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Recipe as Milk Products and Eggs Supplement 12-231.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine