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Protein- and probiotic-rich yogurt paired with sweet-spicy hot pepper jam for a unique flavor.
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Yogurt with Hot Pepper Jam (150 g) has 165 calories. That works out to 110 calories per 100 g. It contains 26.3 g of carbs, 5.6 g of protein, 3.3 g of fat and 0.8 g of fiber. Its 0.5 µg of B12 covers 22% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 150 g
165
KCAL / 150G
Carbs
26.3g
· 10% DV
Protein
5.6g
· 11% DV
Fat
3.3g
· 4% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 14% · Fat 19%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 3.3 g | 4% |
| Saturated fat | 1.95 g | 10% |
| Trans fat | 0 g | |
| Sodium | 68 mg | 3% |
| Total carbohydrate | 26.3 g | 10% |
| Fiber | 0.8 g | 3% |
| Protein | 5.6 g | 11% |
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) | 150 g | 165 kcal |
| 2 tablespoon (medium) | 40 g | 44 kcal |
| 100 g | 100 g | 110 kcal |
| 1 cup (small) | 100 g | 110 kcal |
| 1 piece (medium) | 180 g | 198 kcal |
| 1 serving (medium) | 200 g | 220 kcal |
| 1 cup (large) | 250 g | 275 kcal |
| 1 bottle (large) | 250 g | 275 kcal |
Calculated from 110 calories per 100 g.
Yogurt with hot pepper jam tastes creamy, tangy, sweet, and spicy. The cool yogurt softens the jam’s heat, while the pepper’s sweetness makes the pairing work as a dip, topping, or savory snack.
Yogurt with hot pepper jam is better understood as a modern flavor pairing than as a well-established traditional Turkish dish. Yogurt is common in Turkish meals, but combining it with sweet-spicy pepper jam is a creative variation.
Yes, Greek yogurt works well in yogurt with hot pepper jam. Its thicker texture makes the mixture rich and easy to scoop; stir in a little plain yogurt if you prefer a looser dip.
No, let the pepper jam cool before adding it to yogurt with hot pepper jam. Warm jam can loosen the yogurt and make the finished dish less refreshing; chilled or room-temperature jam is easier to layer.
Serve yogurt with hot pepper jam in a shallow bowl with the jam swirled over the top. Offer it with toasted bread, crackers, or crisp vegetables, and keep extra jam nearby so guests can adjust the heat.
A sweet-hot pepper jam with a smooth or lightly chunky texture works well in yogurt with hot pepper jam. Choose one whose chili heat you enjoy on its own, since the yogurt will soften but not erase its spice.
Yes, yogurt with hot pepper jam pairs well with grilled vegetables, chicken, or meat. Serve it cold as a contrasting sauce, rather than heating it with the grilled food, to preserve its creamy texture.
To make yogurt with hot pepper jam less spicy, add the jam gradually and use more plain yogurt to balance it. A sweeter pepper jam may also soften the sharpness, but it can make the finished dish sweeter.
Yes, you can prepare yogurt with hot pepper jam ahead, but it looks and tastes freshest when assembled shortly before serving. Store the yogurt and jam covered in the refrigerator separately, then combine them when needed.
Yogurt with hot pepper jam may raise blood sugar because pepper jam often contains added sugar. Check the jam’s ingredients and keep the amount small; anyone managing diabetes should follow their clinician’s individualized advice.
Vitamins
B12
0.52µg · 22% DV
B2
0.22mg · 17% DV
Biotin
3.75µg · 13% DV
Vitamin C
10.5mg · 12% DV
Minerals
Phosphorus
135mg · 19% DV
Calcium
180mg · 18% DV
Iodine
12µg · 8% DV
Potassium ⭐
255mg · 8% DV
Sodium
68mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 1 cup (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.
Yogurt with Hot Pepper Jam brings together plain yogurt and a sweet, spicy pepper preserve, spooned over the top or gently stirred in. It is best understood as a simple contemporary pairing rather than a dish tied to one particular regional tradition, combining cool, tangy yogurt with the jam’s fruity heat.
The yogurt is creamy and mildly sour, while the jam adds sweetness and a lingering kick. Serve it as a snack or breakfast, or alongside toast; it can also make an unexpected contrast on a savoury spread. Yogurt contributes protein, while the jam supplies much of the sweetness and carbohydrate. For a less sweet version, choose plain unsweetened yogurt and use just a little jam.
Medium
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 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
1.95g
MONOUNSATURATED
0.75g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.