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Milky, starchy, traditional Turkish dessert
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Surtluce dessert (120 g) has 144 calories. That works out to 120 calories per 100 g. It contains 26.4 g of carbs, 3.8 g of protein, 3 g of fat and 0.1 g of fiber. Its 84 mg of Phosphorus covers 12% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 120 g
144
KCAL / 120G
Carbs
26.4g
· 10% DV
Protein
3.8g
· 8% DV
Fat
3g
· 4% 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 71% · Protein 10% · Fat 19%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 144 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 1.8 g | 9% |
| Trans fat | 0.01 g | |
| Sodium | 42 mg | 2% |
| Total carbohydrate | 26.4 g | 10% |
| Fiber | 0.1 g | 0% |
| Protein | 3.8 g | 8% |
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 piece (medium) | 120 g | 144 kcal |
| 1 slice (thin) | 60 g | 72 kcal |
| 1 piece (small) | 80 g | 96 kcal |
| 100 g | 100 g | 120 kcal |
| 1 slice (thick) | 100 g | 120 kcal |
| 1 cup (medium) | 150 g | 180 kcal |
| 1 piece (large) | 180 g | 216 kcal |
| 1 serving (large) | 200 g | 240 kcal |
| 2 piece (double) | 240 g | 288 kcal |
Calculated from 120 calories per 100 g.
Surtluce dessert is a traditional Turkish sweet made with a milk-based, starch-thickened mixture. Recipes can vary between households, so the exact ingredients and texture are not fixed in one standard version.
No. Turkish rice pudding is defined by rice, while Surtluce dessert is described as a milk-and-starch sweet. Their creamy textures may seem similar, but they are not interchangeable names for the same dessert.
Starch thickens the milk in Surtluce dessert as the mixture cooks. It continues to set as it cools, so judge the final consistency after it has had time to rest rather than only while it is hot.
To reduce a skin on Surtluce dessert, cover the surface directly with food-safe wrap while it cools, or stir it occasionally as it cools. Keeping the covering in contact with the surface limits exposure to air.
Yes. A little vanilla or citrus zest can be added to Surtluce dessert for extra aroma. Add zest sparingly so it complements the milky base instead of overwhelming its mild flavor.
Yes, you can make Surtluce dessert with an unsweetened plant-based drink instead of milk. The flavor and thickness may change with the product, so stir steadily while cooking and check the set after cooling.
Yes. Surtluce dessert can be prepared ahead and chilled until serving; cooling helps it set. Cover the surface or store it in lidded portions so it does not dry out or pick up refrigerator odors.
Yes, Surtluce dessert can be gently reheated, though its texture may loosen or become less smooth. Warm it slowly over low heat while stirring; if it has set firmly, a small splash of milk can help.
Surtluce dessert pairs well with Turkish tea or coffee after a meal. For a contrasting texture, serve it with a small topping of cinnamon or chopped nuts rather than a heavy, rich accompaniment.
People with diabetes can include Surtluce dessert in their eating plan, but its starch and added sugar can raise blood glucose. A modest portion is more practical; follow individual medical advice when planning desserts.
Vitamins
B2
0.14mg · 11% DV
B12
0.24µg · 10% DV
Biotin
2.4µg · 8% DV
B5
0.36mg · 7% DV
Minerals
Phosphorus
84mg · 12% DV
Calcium
108mg · 11% DV
Zinc
0.48mg · 4% DV
Selenium
2.4µg · 4% DV
Potassium ⭐
132mg · 4% DV
Sodium
42mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 144 calories in 1 piece (medium) (120 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.
Surtluce dessert is a traditional Turkish sweet made with milk and thickened with starch, then sweetened as it cooks. Recipes and consistency can vary between households and regions; its milky, soft texture sets it apart from syrup-soaked pastries.
It is usually served chilled as a dessert, and a little cinnamon or a cup of tea makes a natural accompaniment. It is mainly a source of carbohydrate, with 22 g per 100 g, rather than a particularly protein-rich sweet. For a lighter serving, keep the portion modest and go easy on any rich or sugary toppings.
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
1.8g
MONOUNSATURATED
0.84g
POLYUNSATURATED
0.24g
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.