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Source of protein and calcium
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Light clotted cream yogurt (200 g) has 152 calories. That works out to 76 calories per 100 g. It contains 9.4 g of carbs, 8.2 g of protein, 8.6 g of fat and 0 g of fiber. Its 0.9 µg of B12 covers 37% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
152
KCAL / 200G
Carbs
9.4g
· 3% DV
Protein
8.2g
· 16% DV
Fat
8.6g
· 11% 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 25% · Protein 22% · Fat 53%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 152 kcal | |
| Total fat | 8.6 g | 11% |
| Saturated fat | 5.4 g | 27% |
| Trans fat | 0.24 g | |
| Sodium | 96 mg | 4% |
| Total carbohydrate | 9.4 g | 3% |
| Fiber | 0 g | 0% |
| Protein | 8.2 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 | 152 kcal |
| 1 tablespoon (small) | 15 g | 11 kcal |
| 100 g | 100 g | 76 kcal |
| 1 cup (small) | 125 g | 95 kcal |
| 1 pack (small) | 125 g | 95 kcal |
| 1 serving (medium) | 150 g | 114 kcal |
| 1 cup (large) | 250 g | 190 kcal |
| 1 serving (large) | 300 g | 228 kcal |
| 1 pack (large) | 500 g | 380 kcal |
Calculated from 76 calories per 100 g.
Light clotted cream yogurt is yogurt with a richer, creamier texture than plain yogurt, often made with cream or a cream layer. It keeps yogurt’s tang, while its exact richness and texture vary by recipe or brand.
Yes, Light clotted cream yogurt can replace sour cream in dips, dressings, and many toppings. It usually tastes tangier and less dense, so add it off the heat in hot dishes to help prevent curdling.
To make Light clotted cream yogurt at home, heat milk, let it cool to a warm yogurt-making temperature, then stir in a little live-culture yogurt and leave it covered to set. For a creamier top, let a thin cream layer form on the milk before adding the starter.
Yes, Light clotted cream yogurt can add moisture and a mild tang to cakes, quick breads, and muffins. Use it in place of yogurt or sour cream in a recipe, but avoid swapping it for liquid milk without adjusting the other ingredients.
A little liquid on Light clotted cream yogurt is usually whey separating from the yogurt, not a sign that it has spoiled. Stir it back in for a smoother texture, or pour it off; discard the yogurt if you also notice mold or an off smell.
Keep Light clotted cream yogurt covered in the refrigerator after opening and follow the date and storage directions on its package. Use a clean spoon each time, and discard it if mold, an unusual smell, or a clearly changed appearance develops.
Yes, you can freeze Light clotted cream yogurt, but it may turn grainy or separate as it thaws. Thaw it in the refrigerator and stir well; it works better in cooked dishes, smoothies, or baking than as a smooth topping.
Yes, Light clotted cream yogurt can be stirred into soup, but high heat may make it curdle. Whisk a little hot soup into the yogurt first to warm it gradually, then stir it into the pot near the end without boiling.
Usually not without checking, because Light clotted cream yogurt generally contains lactose. Some people tolerate small amounts of yogurt, but the amount varies; choose a product specifically labelled lactose-free if lactose causes you symptoms.
Yes, Light clotted cream yogurt can be part of a filling breakfast because it provides protein and pairs well with fruit, oats, or nuts. Choose plain yogurt when you want to avoid added sugar, and add toppings to suit your appetite.
Vitamins
B12
0.88µg · 37% DV
B2
0.38mg · 29% DV
Biotin
6.2µg · 21% DV
B5
0.76mg · 15% DV
Minerals
Phosphorus
228mg · 33% DV
Calcium
290mg · 29% DV
Iodine
34µg · 23% DV
Selenium
6.6µg · 12% DV
Potassium ⭐
360mg · 11% DV
Sodium
96mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 152 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.
Light clotted cream yogurt is a Turkish-style yogurt made creamy with kaymak, the rich cream that forms on milk. It has yogurt’s gentle tang with a smoother, fuller texture than plain yogurt, while the creaminess remains relatively subtle.
In Turkey, it may be eaten at breakfast or as a snack, served plain, with fruit, or alongside a meal. Elsewhere, it works much like a rich plain yogurt: try it with fresh fruit, oats, or a spoonful alongside savoury dishes. It provides protein and calcium, with 4.1 g of protein per 100 g. For a lighter-tasting bowl, pair it with fruit rather than adding sweetener.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.4g
MONOUNSATURATED
2.4g
POLYUNSATURATED
0.28g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.