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High-protein, low-carb herbed cheese mixture
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Curd cheese and dill mixture (50 g) has 54 calories. That works out to 108 calories per 100 g. It contains 1.3 g of carbs, 7.9 g of protein, 2 g of fat and 0.4 g of fiber. Its 0.3 µg of B12 covers 13% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 50 g
54
KCAL / 50G
Carbs
1.3g
· 0% DV
Protein
7.9g
· 16% DV
Fat
2g
· 3% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 58% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 54 kcal | |
| Total fat | 2 g | 3% |
| Saturated fat | 1.15 g | 6% |
| Trans fat | 0.04 g | |
| Sodium | 155 mg | 7% |
| Total carbohydrate | 1.3 g | 0% |
| Fiber | 0.4 g | 1% |
| Protein | 7.9 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 |
|---|---|---|
| 2 tablespoon (medium) | 50 g | 54 kcal |
| 1 tablespoon (small) | 25 g | 27 kcal |
| 1 piece (small) | 30 g | 32 kcal |
| 0.25 cup (quarter) | 60 g | 65 kcal |
| 1 serving (medium) | 75 g | 81 kcal |
| 100 g | 100 g | 108 kcal |
| 4 tablespoon (large) | 100 g | 108 kcal |
| ½ cup (half) | 120 g | 130 kcal |
| 1 cup (whole) | 240 g | 259 kcal |
Calculated from 108 calories per 100 g.
To make curd cheese and dill mixture, mash fresh curd cheese with finely chopped dill and a little salt. For a softer spread, mix in plain yogurt a spoonful at a time; add the dill last so its fresh flavor remains noticeable.
Curd cheese and dill mixture works well spread on toast or served with sliced vegetables at breakfast. Taste it before adding salt, since some curd cheese is already salted, and keep the mixture chilled until serving.
Yes, curd cheese and dill mixture can fill savory pastries, turnovers, or filo parcels. Drain excess moisture from the cheese first, and avoid adding watery ingredients so the pastry stays crisp rather than soggy.
No, curd cheese and cottage cheese are not always the same product. Curd cheese is often smoother and less lumpy, while cottage cheese commonly has distinct curds; either can work in the mixture, though the texture will differ.
Store curd cheese and dill mixture in a clean, covered container in the refrigerator, and take out only what you plan to serve. Do not leave it sitting at room temperature; discard it if it develops an off smell, discoloration, or mold.
Curd cheese and dill mixture can turn watery when the cheese is wet or the dill has not been dried after washing. Drain the cheese and pat the herbs dry before mixing; if liquid collects, stir it back in or drain it before serving.
You can freeze curd cheese and dill mixture, but thawing may make the cheese crumbly and the dill less fresh. It is best made fresh; if you freeze it, use the thawed mixture in a cooked filling rather than expecting a smooth spread.
Yes, curd cheese and dill mixture makes a simple sandwich spread. Spread it on the bread shortly before eating, and pat juicy vegetables dry before adding them so they do not make the filling soggy.
Yes, dried dill can replace fresh dill in curd cheese and dill mixture, but it has a more concentrated, less bright flavor. Add a small amount, mix, and taste before adding more; let the mixture sit briefly so the herb can soften.
For a smoother dip, press the curd cheese with a fork or briefly blend it, then add plain yogurt gradually until it reaches the texture you want. Fold in the dill afterward so the mixture stays evenly flecked with herbs.
Vitamins
B12
0.31µg · 13% DV
Vitamin K
9µg · 8% DV
B2
0.09mg · 7% DV
Biotin
1.05µg · 4% DV
Minerals
Phosphorus
84mg · 12% DV
Selenium
4.2µg · 8% DV
Sodium
155mg · 7% DV
Calcium
46mg · 5% DV
Potassium ⭐
59mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 54 calories in 2 tablespoon (medium) (50 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.
Curd cheese and dill mixture combines soft, mild Turkish lor cheese with finely chopped dill. Lor is a fresh cheese commonly eaten in Turkey, often enjoyed simply or mixed with herbs for an easy spread.
Depending on how moist the cheese is, the mixture can be creamy or slightly crumbly. Serve it on toast or flatbread, alongside vegetables, or as a simple breakfast spread; it also works well as a filling for savoury pastries. It is high in protein and relatively low in carbohydrates, with 15.8 g of protein per 100 g. Pair it with tomatoes, cucumber and whole-grain bread for a more substantial meal.
High
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 2
Minimally 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.15g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.