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Dream Topping, made up with semi-skimmed milk

Dream Topping is a dessert topping made from a powdered mix. The preparation described here is made up with semi-skimmed milk. It mainly provides fat and carbohydrate, with some protein. Per 100g, it contains 12g of fat, including 10g of saturated fat, 12g of carbohydrate and 4g of protein.

Saturated fat makes up most of the fat in this preparation, which is worth noting for people monitoring their saturated fat intake. It also contains sugars, which contribute to its energy content. The prepared topping provides calcium, which helps maintain bones and teeth. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

165 kcal

Energía

689 kJ

Grasa

12g

of which saturates

10g

Carbohydrate

12g

of which sugars

9.9g

Proteína

4g

Sal

0.15g

Agua

72g

Colesterol

5.5mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

Trace

Vitamina C

1mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.24mg

Niacin (B3)

0.1mg

Vitamin B6

0.05mg

Vitamina B12

0.5µg

Ácido fólico

5µg

Calcio

100mg

Hierro

0.12mg

Magnesio

10mg

Phosphorus

94mg

Potasio

137mg

Sodio

60mg

Zinc

0.4mg

Cobre

0.03mg

Iodine

24µg

Other types of dream topping

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Dream Topping, made up with skimmed milk

154 kcal

4g

11g

–

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These figures come from an older part of the dataset that is no longer updated.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 12-230.

Lecturas adicionales y referencias

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

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente