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Energy-dense dessert with sugar and fat
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Semolina dessert with spread (140 g) has 357 calories. That works out to 255 calories per 100 g. It contains 48.3 g of carbs, 6.7 g of protein, 15.1 g of fat and 2 g of fiber. Its 123.2 mg of Phosphorus covers 18% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 140 g
357
KCAL / 140G
Carbs
48.3g
· 18% DV
Protein
6.7g
· 13% DV
Fat
15.1g
· 19% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 8% · Fat 38%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 357 kcal | |
| Total fat | 15.1 g | 19% |
| Saturated fat | 5.88 g | 29% |
| Trans fat | 0.14 g | |
| Sodium | 133 mg | 6% |
| Total carbohydrate | 48.3 g | 18% |
| Fiber | 2 g | 7% |
| Protein | 6.7 g | 13% |
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) | 140 g | 357 kcal |
| 2 tablespoon (shredded) | 50 g | 128 kcal |
| 1 piece (small) | 70 g | 179 kcal |
| 100 g | 100 g | 255 kcal |
| ½ cup (half) | 100 g | 255 kcal |
| 1 piece (medium) | 110 g | 281 kcal |
| 1 piece (large) | 160 g | 408 kcal |
| 1 cup (medium) | 200 g | 510 kcal |
| 1 serving (large) | 220 g | 561 kcal |
Calculated from 255 calories per 100 g.
Cook semolina with milk, sugar and butter, stirring until the mixture thickens; then transfer it to a serving dish. Let it cool until just warm before spreading the topping over it, so the spread softens without melting completely.
Semolina dessert with spread is usually made with semolina, milk, sugar and butter, with a spread added as a topping. Some recipes include vanilla or cinnamon, while chopped nuts or fresh fruit can be used as a garnish.
Chocolate-hazelnut spread is a common choice for semolina dessert with spread, but peanut butter, pistachio spread or fruit preserves also work. Choose a spread that can be smoothed over the cooled semolina layer without tearing it.
Semolina dessert with spread is usually served chilled, after the semolina layer has set in the refrigerator. If the topping becomes firm, let the portion sit briefly at room temperature before serving.
Semolina dessert with spread can turn lumpy if the semolina is added too quickly or is not stirred as it cooks. Whisk steadily while adding it to the milk, then keep stirring and scrape the bottom of the pan as the mixture thickens.
For a firmer semolina layer, cook the mixture a little longer while stirring, then chill the dessert until fully set. It will thicken further as it cools, so avoid cooking it until it is already stiff in the pan.
Add the spread when the semolina base is warm rather than piping hot. It will soften enough to spread smoothly without melting into the base; if the dessert is already chilled, soften the spread slightly first.
Store semolina dessert with spread covered in the refrigerator and eat it within about 2–3 days. Because its base contains milk, do not leave it at room temperature for an extended time, and avoid returning served portions to the container.
Freezing semolina dessert with spread is possible, but the semolina base may become grainy or release moisture after thawing, and the topping may lose its smooth texture. Refrigerating it and serving it fresh gives a better result.
Serve semolina dessert with spread with unsweetened tea or coffee, or add fresh berries to balance its sweetness. A small fruit portion works better alongside it than another rich, syrupy dessert.
Vitamins
Vitamin E
1.54mg · 10% DV
B2
0.13mg · 10% DV
B3
1.54mg · 10% DV
B1
0.11mg · 9% DV
Minerals
Phosphorus
123mg · 18% DV
Selenium
8.4µg · 15% DV
Manganese
0.31mg · 13% DV
Copper
0.11mg · 12% DV
Sodium
133mg · 6% DV
Potassium ⭐
168mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 357 calories in 1 serving (medium) (140 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.
Semolina dessert with spread combines a soft, cooked semolina base with a creamy spread layered on top or through it. Semolina desserts are familiar across many cuisines, while this version brings in the richness of a spread for a sweeter, more indulgent finish. It is usually served chilled or at room temperature, cut or spooned into portions.
The texture is tender and smooth, with a creamy layer that contrasts with the fine, slightly grainy semolina. It works as an after-dinner sweet or alongside tea or coffee. With sugar and fat contributing to its energy content, a 100 g portion provides 255 calories. Serve a modest piece with fresh fruit or an unsweetened drink if you want to balance its richness.
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.88g
MONOUNSATURATED
5.18g
POLYUNSATURATED
2.38g
Omega 6:3 ratio 56:1
Above the ideal 4:1 (56:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.