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Small spoonful of dessert, typically sweet and creamy
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Spoonfol dessert (20 g) has 46 calories. That works out to 230 calories per 100 g. It contains 6.4 g of carbs, 0.5 g of protein, 2 g of fat and 0.1 g of fiber. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 tablespoon (medium) · 20 g
46
KCAL / 20G
Carbs
6.4g
· 2% DV
Protein
0.5g
· 1% DV
Fat
2g
· 3% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 56% · Protein 4% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 46 kcal | |
| Total fat | 2 g | 3% |
| Saturated fat | 1.16 g | 6% |
| Trans fat | 0.02 g | |
| Sodium | 14 mg | 1% |
| Total carbohydrate | 6.4 g | 2% |
| Fiber | 0.1 g | 0% |
| Protein | 0.5 g | 1% |
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 tablespoon (medium) | 20 g | 46 kcal |
| 1 teaspoon (small) | 5 g | 12 kcal |
| 1 piece (small) | 25 g | 58 kcal |
| 2 tablespoon (large) | 40 g | 92 kcal |
| 1 piece (medium) | 40 g | 92 kcal |
| 1 serving (medium) | 60 g | 138 kcal |
| 100 g | 100 g | 230 kcal |
| 1 serving (large) | 100 g | 230 kcal |
| 1 cup (large) | 120 g | 276 kcal |
Calculated from 230 calories per 100 g.
Spoonfol dessert is described as a sweet, creamy dessert served in small spoonfuls. It does not have a widely established standard recipe, and its listed processing category is processed.
There is no well-established evidence that Spoonfol dessert belongs to a particular Turkish region or traditional cuisine. It is safer to describe it as a spoon-served dessert than to assign it a specific cultural origin.
Spoonfol dessert has no fixed, widely recognized ingredient list, so ingredients can vary between recipes. The available food information identifies dairy and eggs as allergens, which matters for anyone avoiding either ingredient.
There is no single standard method for making Spoonfol dessert. Recipes under this name may differ; if yours uses dairy and eggs, follow the recipe’s cooking and chilling steps and keep the finished dessert refrigerated.
The name Spoonfol dessert suggests a dessert served in small spoonfuls, but its origin is not established. There is no reliable standard explanation linking the name to a particular inventor, place, or culinary tradition.
Serve Spoonfol dessert in small spoon-sized portions, either after a meal or as a sweet treat. Its creamy, sweet character makes a small serving a natural fit; there is no single traditional accompaniment.
Freezing Spoonfol dessert is not reliably recommended without knowing the recipe. Creamy desserts can separate or become grainy after thawing, so try freezing a small portion first if your specific recipe’s ingredients and instructions allow it.
You can make Spoonfol dessert less sweet by reducing the sugar in the recipe gradually and tasting as you go. If the recipe relies on sugar for texture as well as sweetness, a large reduction may change how it sets.
People with diabetes can consider Spoonfol dessert only within their individual carbohydrate plan, since a sweet dessert can affect blood glucose. If medication or glucose targets make portion planning difficult, ask a clinician or dietitian.
Children can have a small serving of Spoonfol dessert if they do not have an allergy to ingredients such as dairy or eggs. Because it is a sweet treat, offer it occasionally rather than using it as a regular snack.
Vitamins
B2
0.02mg · 2% DV
Vitamin A
12µg · 1% DV
B12
0.03µg · 1% DV
Vitamin E
0.16mg · 1% DV
Minerals
Phosphorus
9mg · 1% DV
Calcium
12mg · 1% DV
Copper
0.01mg · 1% DV
Selenium
0.4µg · 1% DV
Sodium
14mg · 1% DV
Potassium ⭐
18mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 46 calories in 1 tablespoon (medium) (20 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.
Spoonfol dessert is a sweet, creamy dessert meant to be eaten by the spoonful. The information available does not tie it to a particular region or a single traditional recipe, so it is best understood as a small-portion dessert rather than a defined regional classic.
Its soft texture and pronounced sweetness make it an easy choice to serve after a meal or alongside tea or coffee. A modest spoonful can be enough when you want just a little something sweet. Nutritionally, it is mainly a source of carbohydrates and fat, with little protein or fibre. For a lighter serving, keep the portion small or pair it 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.16g
MONOUNSATURATED
0.54g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.