Milk dessert bar, frozen, made from lowfat milk & Diabetes
Moderate glycemic impact — consider portion size. Glycemic load of 11.2 per 100g.
✅ Nutrition data verified · GL 11.2/100g · GI 44 · TIER 3 ⚠️ GI: Subcategory Estimate
GI estimated from food subcategory average — not directly tested on this food. [1] [3]
Glycemic Impact
Nutrition at a Glance
Glycemic Load by Serving Size
| Portion | Weight | Carbs | Glycemic Load | Verdict |
|---|---|---|---|---|
| ½ Serving | 34g | 10.9g | 3.8 | Friendly |
| Standard Serving | 68g | 21.8g | 7.6 | Friendly |
| Restaurant Portion | 136g | 43.5g | 15.2 | Moderate |
GL ≤10 = Low (Friendly) · 11–19 = Moderate · ≥20 = High (Limit).
The page-level verdict is based on GL per 100g; this table shows how portion size changes the actual GL you get.
Worth Comparing
🥛 Butter, salted
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Butter, salted & diabetes →🥛 Butter, without salt
GL 0/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Butter, without salt & diabetes →🥛 Cheese, Mexican blend
GL 0.1/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Cheese, Mexican blend & diabetes →🥛 Cheese, goat, semisoft type
GL 0.1/100g — Low GL
Rated diabetes-friendly — lower glycemic impact than your current selection.
Cheese, goat, semisoft type & diabetes →Related Dairy and Egg Products Options
FAQ
Is Milk dessert bar made from lowfat milk good for diabetes?
Milk dessert bar made from lowfat milk is okay for diabetes, but with a caveat: its GL of 11.2 means the blood sugar impact is moderate. Half a serving paired with fiber and protein works much better than a large portion alone.
Where does Milk dessert bar made from lowfat milk sit on the glycemic load scale?
The glycemic load of Milk dessert bar made from lowfat milk is 11.2 per 100g. GL is calculated by multiplying the GI (44) by the available carbohydrates (25.4g) and dividing by 100.
How does Milk dessert bar made from lowfat milk affect blood sugar?
Blood sugar impact of Milk dessert bar made from lowfat milk: Moderate. The key factors are its GI (44) and available carb content (25.4g/100g), which together produce a GL of 11.2.
Is the GI value accurate?
The GI of 44 for Milk dessert bar made from lowfat milk is estimated (Tier 3), not directly ISO-tested on this specific food. It is based on the weighted average GI of foods in the Dairy and Egg Products category from the International GI Tables (Atkinson et al., 2021). Actual GI may vary by variety, ripeness, cooking method, and individual response. We display estimated values with full transparency so you can make informed decisions.
References & Data Sources
Data Tier: TIER 3 — estimated from category average
Glycemic Index (GI): 44 — subcategory_avg:Dairy and Egg Products. Source: International GI Tables (Atkinson, Brand-Miller et al., Diabetes Care, 2021). University of Sydney GI Research Service.
GL (per serving, 68.0g) = 11.2 × 68.0 ÷ 100 = 7.6
Nutrition Data: USDA FoodData Central, SR Legacy Release (April 2018). FDC ID: 170890. Data are in the public domain (CC0 1.0).
GL Classification: ≤10 = Low (Low GL), 11–19 = Moderate (Eat in Moderation), ≥20 = High (Limit). Based on University of Sydney Glycemic Index Foundation classification.
⚠️ GI value is estimated, not directly ISO-tested on this specific food. Actual GI may vary by variety, cooking method, and individual glycemic response.
Cite this page: GlycemicWise. “Milk dessert bar, frozen, made from lowfat milk — Glycemic Load & Diabetes Reference.” GlycemicWise, July 2026. https://glycemicwise.com/foods/milk-dessert-bar-frozen-made-from-lowfat-milk/
Dietary reference — not medical advice. This page provides evidence-based dietary reference information for general educational purposes. It is not a substitute for professional medical advice, diagnosis, or treatment. Individual blood sugar responses vary significantly. Always check your blood glucose to understand your personal response to foods, and talk to your doctor or a registered dietitian before changing your diet. Data sources are cited above and publicly available from the USDA and the University of Sydney Glycemic Index Research Service.