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Low-fat cultured buttermilk-style dairy dessert
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Cheasy buttermilk dessert (200 g) has 78 calories. That works out to 39 calories per 100 g. It contains 10 g of carbs, 8 g of protein, 1 g of fat and 0 g of fiber. Its 0.8 µg of B12 covers 35% of the Daily Value. Its glycemic index is 34 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
78
KCAL / 200G
Carbs
10g
· 4% DV
Protein
8g
· 16% DV
Fat
1g
· 1% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 49% · Protein 40% · Fat 11%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 78 kcal | |
| Total fat | 1 g | 1% |
| Saturated fat | 1.9 g | 10% |
| Trans fat | 0.1 g | |
| Sodium | 104 mg | 5% |
| Total carbohydrate | 10 g | 4% |
| Fiber | 0 g | 0% |
| Protein | 8 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 78 kcal |
| 1 tablespoon (small) | 15 g | 6 kcal |
| 4 tablespoon (quarter) | 60 g | 23 kcal |
| 100 g | 100 g | 39 kcal |
| 1 bottle (small) | 250 g | 98 kcal |
| ½ pack (half) | 250 g | 98 kcal |
| 1.5 cup (large) | 300 g | 117 kcal |
| 1 pack (large) | 500 g | 195 kcal |
Calculated from 39 calories per 100 g.
Cheasy buttermilk dessert is a chilled Danish koldskål, a lightly sweet, tangy dairy dessert traditionally eaten in warm weather. It is thinner than pudding and is usually served in a bowl, often with crunchy biscuits.
Eat Cheasy buttermilk dessert cold, with a spoon. In Denmark, koldskål is commonly topped with kammerjunkere, small crisp biscuits; fresh berries are another popular topping.
They are usually kammerjunkere, small, twice-baked Danish biscuits traditionally served with koldskål. Add them just before eating Cheasy buttermilk dessert so they stay crunchy, or crumble them over the top.
Cheasy buttermilk dessert is a cultured-dairy-based version of Danish koldskål. Traditional koldskål recipes commonly combine cultured buttermilk or similar dairy with vanilla and a sweetener; some homemade versions also use eggs.
Cheasy buttermilk dessert is a dessert, though its pourable consistency can make it resemble a cold soup or drink. It is typically served in a bowl and eaten with a spoon, often alongside crisp Danish biscuits.
Yes, you can make a homemade koldskål similar to Cheasy buttermilk dessert by mixing cultured dairy with vanilla and a sweetener, then chilling it. Recipes vary, and some traditional versions include eggs; serve with kammerjunkere.
Cheasy buttermilk dessert is served cold, so koldskål is a familiar refreshing summer dish in Denmark. It is often eaten as a light meal, snack, or dessert, with kammerjunkere added for crunch.
Cheasy buttermilk dessert tastes mildly sweet, tangy, and often vanilla-like, reflecting the cultured dairy used in koldskål. Its chilled, pourable texture is quite different from thick yogurt or custard.
Keep Cheasy buttermilk dessert refrigerated after opening and follow the package’s storage and use-by instructions. Pour out only the portion you plan to eat, then return the container to the fridge promptly.
Freezing Cheasy buttermilk dessert is not recommended because the dairy mixture may separate or become watery when thawed. Keep it chilled instead, and eat it within the storage period stated on the package.
Vitamins
B12
0.84µg · 35% DV
B2
0.34mg · 26% DV
Biotin
4.2µg · 14% DV
B5
0.64mg · 13% DV
Minerals
Phosphorus
190mg · 27% DV
Calcium
240mg · 24% DV
Iodine
32µg · 21% DV
Selenium
5.2µg · 9% DV
Potassium ⭐
310mg · 9% DV
Sodium
104mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 78 calories in 1 cup (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cheasy buttermilk dessert is a branded take on koldskål, a chilled Danish dairy dessert made with cultured, buttermilk-style dairy. It is smooth and pourable rather than spoon-thick, and is commonly served cold with crisp kammerjunkere biscuits; fresh berries are another familiar pairing.
In Denmark it makes a refreshing snack or light dessert, especially in warmer weather. Elsewhere, you can serve it straight from the fridge as a simple sweet finish or pair it with fruit for a fresher bowl. It is low in fat and provides 4 g of protein per 100 g. For a lighter serving, use fewer biscuits and add berries instead.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.9g
MONOUNSATURATED
0.76g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 1.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.