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Instant dessert powder, made up with skimmed milk

Instant dessert powder made up with skimmed milk is a prepared milk-based dessert. The figures here describe the dessert after preparation, rather than the dry powder. It provides carbohydrate, protein and fat, along with minerals including calcium. Per 100g, it contains 14g of carbohydrate, 3.3g of protein, 2.9g of saturated fat and 106mg of calcium.

Calcium contributes to the maintenance of bones and teeth, while protein is needed for the growth and repair of body tissues. The dessert also contains sugars and salt, which are relevant when monitoring these in the diet. Despite being prepared with skimmed milk, it contains saturated fat. Full nutrient figures are given in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

96 kcal

Energy

407 kJ

Fat

3.2g

of which saturates

2.9g

Carbohydrate

14g

of which sugars

11g

Protein

3.3g

Salt

0.57g

Water

75g

Cholesterol

3.2mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin C

1mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.19mg

Niacin (B3)

0.1mg

Vitamin B6

0.05mg

Vitamin B12

0.7µg

Folate

7µg

Calcium

106mg

Iron

0.11mg

Magnesium

11mg

Phosphorus

193mg

Potassium

144mg

Sodium

229mg

Zinc

0.5mg

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 semi-skimmed milk

107 kcal

3.3g

4.4g

–

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.

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