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Traditional Turkish milk pudding made with flour and sugar
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Mock Chicken Breast Pudding (150 g) has 227 calories. That works out to 151 calories per 100 g. It contains 40.2 g of carbs, 4.8 g of protein, 5.3 g of fat and 0.5 g of fiber. Its 0.5 µg of B12 covers 22% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 serving (medium) · 150 g
227
KCAL / 150G
Carbs
40.2g
· 15% DV
Protein
4.8g
· 10% DV
Fat
5.3g
· 7% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 8% · Fat 21%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 227 kcal | |
| Total fat | 5.3 g | 7% |
| Saturated fat | 3.15 g | 16% |
| Trans fat | 0.15 g | |
| Sodium | 93 mg | 4% |
| Total carbohydrate | 40.2 g | 15% |
| Fiber | 0.5 g | 2% |
| Protein | 4.8 g | 10% |
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 serving (medium) | 150 g | 227 kcal |
| 1 tablespoon (small) | 20 g | 30 kcal |
| 100 g | 100 g | 151 kcal |
| 1 piece (thin) | 100 g | 151 kcal |
| 1 cup (small) | 120 g | 181 kcal |
| 1 piece (thick) | 150 g | 227 kcal |
| 1 serving (large) | 200 g | 302 kcal |
| 1 piece (extra large) | 250 g | 378 kcal |
Calculated from 151 calories per 100 g.
No, mock chicken breast pudding contains no chicken. It is a Turkish milk pudding thickened with flour and sweetened with sugar; the “mock” version gets its name from resembling the traditional chicken-breast dessert without the meat.
It is called “mock” because it imitates Turkish chicken breast pudding but leaves out the shredded chicken. Flour gives this version its thick, sliceable texture.
Mock chicken breast pudding is made by cooking flour with butter, then whisking in milk and sugar until the mixture thickens. It is poured into a dish or mould and chilled before serving.
Mock chicken breast pudding has no meat, while traditional tavukgöğsü includes finely shredded chicken breast cooked into the milk pudding. Both are chilled Turkish desserts, but their ingredients and textures differ.
Mock chicken breast pudding tastes like a mild, creamy milk pudding, with a subtle toasted note when the flour is browned in butter. Cinnamon is a common topping, rather than an ingredient that defines the pudding.
Mock chicken breast pudding can turn lumpy when the milk is added too quickly or the mixture is not whisked continuously. Add the milk gradually to the cooked flour and butter, whisking as it thickens.
Mock chicken breast pudding is served cold. Chilling lets the flour-thickened pudding set, so it can be sliced neatly or spooned into bowls; cinnamon is a familiar finishing touch.
Yes, mock chicken breast pudding can be made ahead and chilled before serving. Cover it while it cools and refrigerate it; the set texture also makes it easier to portion.
Store mock chicken breast pudding covered in the refrigerator because it is a milk-based dessert. Avoid leaving it at room temperature for an extended period, and discard it if its smell or appearance changes.
Freezing mock chicken breast pudding is not recommended. The milk pudding may become watery or grainy after thawing, so it is better enjoyed freshly made and chilled in the refrigerator.
Vitamins
B12
0.52µg · 22% DV
B2
0.21mg · 16% DV
B5
0.57mg · 11% DV
Biotin
1.65µg · 6% DV
Minerals
Phosphorus
132mg · 19% DV
Calcium
162mg · 16% DV
Iodine
23µg · 15% DV
Selenium
4.2µg · 8% DV
Potassium ⭐
218mg · 6% DV
Sodium
93mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 227 calories in 1 serving (medium) (150 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.
Mock Chicken Breast Pudding is a Turkish milk pudding made without chicken. Milk, flour and sugar are cooked together until thick, then the mixture is chilled until it can be cut into slices. Its name refers to the look and texture of tavukgöğsü, a traditional Turkish pudding that is made with chicken breast.
Smooth, tender and slightly stretchy, it has a mild milky sweetness. It is usually served cold, often with a dusting of cinnamon, as a dessert or alongside coffee or tea. The milk and sugar make it an energy-giving sweet, while it is relatively low in protein and fibre; a 100 g portion has 151 calories. For a lighter version, you can reduce the sugar and serve modest slices with fresh fruit.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.15g
MONOUNSATURATED
1.35g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.