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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

Energía

154 kcal

Energía

642 kJ

Grasa

11g

of which saturates

9.7g

Carbohydrate

12g

of which sugars

9.6g

Proteína

4g

Sal

0.15g

Agua

73g

Colesterol

2.9mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

Trace

Vitamina C

1mg

Thiamin (B1)

0.03mg

Riboflavin (B2)

0.23mg

Niacin (B3)

0.1mg

Vitamin B6

0.05mg

Vitamina B12

0.8µg

Ácido fólico

7µg

Calcio

102mg

Hierro

0.12mg

Magnesio

10mg

Phosphorus

96mg

Potasio

140mg

Sodio

61mg

Zinc

0.4mg

Cobre

0.03mg

Iodine

23µg

Other types of dream topping

Alimentos

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These figures come from an older part of the dataset that is no longer updated.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

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