Simple Ways To Eat More Whole Grains And Fiber (NAPSA)—When it comes to packing a nutritional punch, whole grains are toughto top. The United States Department of Agriculture says whole grains— LS ELE powder ’”% teaspoon salt % cup margarine ’ cup chopped pecans, fits ranging from a reduced risk of coronary disease to better weight management. According to the International toasted Food Information Council Founda- % cup heavy (whipping) cream tion (IFIC), more than half of con- whenthey shopfor food. Yet despite an increased interest in whole grains andfiber, people arestill having a tough time incorporating them into their diets. Americans consumeonly one serving of whole grains daily, compared to the three to five that are recommended. So why the disconnect? It may be a matterof taste. “Most Americans aren’t willing to sacrifice taste, appearance and flavor to get whole grain nutri- tion,” said Phil Lempert, food trends expert and Supermarket Guru. “Today’s consumers want whole grain and fiber products to taste as good as the refined white flour they know andlove.” Lempert suggests using new Ultragrain White Whole Wheat Flour from Eagle Mills. It’s allnatural, 100 percent whole wheat and delivers 30 grams of whole grains per serving and more than 4% timesthefiber of refined white flours. It’s made from specially selected white wheat that is milled with a patented process to produce the fine texture, appearance and taste that consumers prefer. madewith Ultragrain ’”% cup granulated sugar 1 tablespoon baking which are loaded with fiber and other nutrients—mayoffer bene- sumersare now lookingat fiber content on the nutrition facts panel 2 tablespoons water 2 cups Eagle Mills AllPurpose Unbleached Flour It can be easy to incorporate whole grains into your diet with- out sacrificing taste. 1 egg, beaten 1. Preheat oven to 400 F. a gradual transition to whole grains, Eagle Mills All-Purpose Flour made with Ultragrain is a Combine apricots and water in small bowl; let stand 15 minutes. 2. Combine flour, sugar, baking powder and salt in percent Ultragrain and 70 percent all-natural refined flour, and works as a cup-for-cup bles coarse crumbs. Stir in For those who want to make good choice. It is a blend of 30 replacement for other all-purpose flours. Both products can be found under the Eagle Mills brand and are great for adding fiber and whole grains to your favorite recipes. Ultragrain Whole Wheat Flour is also used in many popular consumer products, making it more available than ever. Use these whole grain flours in your favorite recipes or try this recipe for delicate fruit-filled scones. Apricot Pecan Scones Prep Time: 20 minutes Total Time: 35 minutes Makes:8 servings (1 scone each) % cup chopped dried apricots large bowl. Cut in margarine with pastry blender or 2 knives until mixture resemnuts. 3. Add cream, egg and apricots with water to dry mixture; stir just until moistened. Turn dough onto lightly floured surface. Knead 10 times or until nearly smooth. Place onto ungreased baking sheet. Pat or roll to a 9-inch circle, %- inch thick. Cut into 8 wedges, but do not separate. Brush with additional milk; sprinkle with sugar. 4. Bake 15 minutes, or until golden brown. Immedi- ately remove from baking sheet; carefully separate into wedges. For more information and recipes, visit www. Ultragrain.com.
