Pumpernickle Bread Bowl Recipe

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Pumpernickle Bread Bowl
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Ingredients:

Directions:

  1. Preheat oven to 350°F. Cut slice from top of bread. Remove center, leaving a 1 shell. Cut removed bread into bite size pieces and reserve. Brush insides of bread shell with oil. Place on a cookie sheet with reserved bread. bake at 350°F for 20 minutes. Let shell cool. Fill with mushroom caviar or other dip of choice. Use toasted bread pieces to accompany vegetable dippers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 55.08 Kcal (231 kJ)
Calories from fat 47.03 Kcal
% Daily Value*
Total Fat 5.23g 8%
Sodium 26.25mg 1%
Total Carbs 1.88g 1%
Sugars 0.13g 1%
Dietary Fiber 0.13g 1%
Protein 0.38g 1%
Iron 0.1mg 1%
Calcium 5mg 1%
Amount Per 100 g
Calories 156.93 Kcal (657 kJ)
Calories from fat 133.97 Kcal
% Daily Value*
Total Fat 14.89g 8%
Sodium 74.79mg 1%
Total Carbs 5.34g 1%
Sugars 0.36g 1%
Dietary Fiber 0.36g 1%
Protein 1.07g 1%
Iron 0.4mg 1%
Calcium 14.2mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • sugar free

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