sour cream dill quick bread

I’ve been sick for three days and eaten just toast and water. This bread was a nice change.

Sour Cream Dill Quick Bread
3 c. reduced fat Bisquick
1 c. reduced fat cheddar cheese, shredded
3/4 c. skim milk
1/2 c. light sour cream
1 TB Splenda
3/4 tsp dried dill weed
3/4 tsp mustard powder
1 egg

Heat oven to 350*. Spray loaf pan with cooking spray. Stir ingredients together just until moistened. Pour into prepared pan. Bake 45-50 minutes or until golden brown. Cool completely before slicing (who can do that??). Store at room temperature up to 4 days or refrigerate up to 10 days.
Yield: 12 servings. Per serving= 155 Calories; 4g Fat (24.9% calories from fat); 6g Protein; 22g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 474mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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