Nutrients per serving

  • Calories  135
  • Protein  3 g
  • Carbohydrates  24 g
  • Fat  3 g
  • Cholesterol  6 mg
  • Sodium  139 mg
  • Potassium  74 mg
  • Phosphorus  48 mg
  • Calcium  42 mg
  • Fiber  1.0 g

Renal and renal diabetic food choices

  • 1 starch
  • 1/2 fruit, low potassium
  • 1/2 high calorie

Carbohydrate choices

1-1/2

Helpful hints

  • One medium apple yeilds approximately 1 cup.
  • Make several loaves and freeze one for later.
  • Use pasteurized, liquid egg whites instead of fresh egg whites if desired. 1/3 cup of All Whites® brand 100% liquid egg whites replaces 2 egg whites.

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What's everyone saying?

4 Comments | Average User Rating:
Sour Cream Apple Bread
erin6911 says:
5

I think that the cookbook sound like the foods I will like to eat

Nov. 03, 2014, 3:35 PM
Sour Cream Apple Bread
mommilopez says:
4

Has anyone tried splitting into muffin portions? If so how long did you bake them? Also how could I figure out the nutrient facts for a different size serving. Thanks in advance for any help. Dietitian comment: To figure out the nutrition content of a different portion take the current nutrients per serving and multiply by 10. Next divide this number by the new serving size.

Oct. 11, 2013, 7:26 AM
Sour Cream Apple Bread
LB61 says:
2

I just made this and I'm confused by the glaze. The recipe says 1/2 cup confectioners sugar with 6 Tablespoons water, which I did and it was watery-thin! I tried it again using half the water and it was still thin. I drizzled it over but it ran down the sides and was a complete mess. I hope it doesn't just soak the bread. Did I do something wrong? Was I supposed to heat the glaze?

Jan. 09, 2013, 6:14 PM
Sour Cream Apple Bread
1150 says:
5

This is very good! I loved it!

Nov. 02, 2012, 1:06 PM

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