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Instant dessert powder, made up with semi-skimmed milk

Instant dessert powder made up with semi-skimmed milk is a prepared milk-based dessert. The figures here refer to the dessert after preparation, rather than the dry powder. It provides mainly carbohydrate and fat, along with some protein. Per 100g, it contains 14g of carbohydrate, including 11g of sugars, as well as 4.4g of fat and 3.3g of protein.

The milk also contributes calcium, which helps maintain bones and teeth, and vitamin B12, which supports normal nerve function and red blood cell formation. The sugar, saturated fat and salt content are worth noting for people monitoring these in their diet. Full nutrient figures for the prepared dessert are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

107 kcal

Energy

450 kJ

Fat

4.4g

of which saturates

3.7g

Carbohydrate

14g

of which sugars

11g

Protein

3.3g

Salt

0.57g

Alcohol

0g

Water

74g

Cholesterol

5mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin C

2mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.2mg

Niacin (B3)

0.1mg

Vitamin B6

0.05mg

Vitamin B12

0.8µg

Folate

7µg

Calcium

103mg

Iron

0.1mg

Magnesium

11mg

Phosphorus

192mg

Potassium

140mg

Sodium

228mg

Zinc

0.4mg

Copper

0.04mg

Iodine

25µg

Other types of instant dessert powder

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Instant dessert powder, made up with skimmed milk

96 kcal

3.3g

3.2g

–

Instant dessert powder, made up with whole milk

121 kcal

3.2g

6g

–

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These figures come from an older part of the dataset that is no longer updated.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 12-235.

Further reading and references

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

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published