Simple Ways To Eat More Whole Grains And Fiber

(NAPSI)-When it comes to packing a nutritional punch, whole grains are tough to top.

The United States Department of Agriculture says whole grains--which are loaded with fiber and other nutrients--may offer benefits ranging from a reduced risk of coronary disease to better weight management.

According to the International Food Information Council Foundation (IFIC), more than half of consumers are now looking at fiber content on the nutrition facts panel when they shop for food. Yet despite an increased interest in whole grains and fiber, people are still having a tough time incorporating them into their diets. Americans consume only one serving of whole grains daily, compared to the three to five that are recommended.

So why the disconnect? It may be a matter of taste.

"Most Americans aren't willing to sacrifice taste, appearance and flavor to get whole grain nutrition," 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 and love."

Lempert suggests using new Ultragrain White Whole Wheat Flour from Eagle Mills. It's all-natural, 100 percent whole wheat and delivers 30 grams of whole grains per serving and more than 4½ times the fiber 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.

For those who want to make a gradual transition to whole grains, Eagle Mills All-Purpose Flour made with Ultragrain is a good choice. It is a blend of 30 percent Ultragrain and 70 percent all-natural refined flour, and works as a cup-for-cup 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)

½ cup chopped dried apricots

2 tablespoons water

2 cups Eagle Mills All-Purpose Unbleached Flour made with Ultragrain

¼ cup granulated sugar

1 tablespoon baking powder

¼ teaspoon salt

⅓ cup margarine

¼ cup chopped pecans, toasted

¾ cup heavy (whipping) cream

1 egg, beaten

1. Preheat oven to 400° F. Combine apricots and water in small bowl; let stand 15 minutes.

2. Combine flour, sugar, baking powder and salt in large bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.

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, ½-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. Immediately remove from baking sheet; carefully separate into wedges.

For more information and recipes, visit www.Ultragrain.com.

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Healthful Breakfast Treats Let You Wake Up To Paradise

(NAPSI)-More and more Americans are waking up to a nutritious, delicious fact: Eating macadamia nuts every day can improve blood cholesterol levels, according to a study conducted at a leading university.

Macadamia nuts are cholesterol-free and provide protein, fiber, vitamin B6, thiamine, magnesium, copper, selenium, phosphorus and manganese. What's more, research suggests that nuts contain naturally occurring plant compounds, or phytochemicals, which may also be good for your health.

To help you enjoy macadamia nuts all day long, the experts at Hershey offer these recipes for a breakfast or brunch with a tropical flair:

TROPICAL PARADISE SCONES

3¼ cups all-purpose flour

½ cup sugar

1 tablespoon plus 1 teaspoon baking powder

¼ teaspoon salt

1 cup Mounds® Sweetened Coconut Flakes

1 cup Hershey's® Premier White Chips

½ cup Mauna Loa® Macadamia Nut Baking Pieces

2 cups chilled whipping cream

2 tablespoons fresh lime juice

2 to 3 teaspoons freshly grated lime peel

2 tablespoons butter, melted

Additional sugar

Heat oven to 375° F. Lightly grease 2 baking sheets. Stir together flour, ½ cup sugar, baking powder and salt in large bowl. Stir in coconut, white chips and macadamia nuts. Stir whipping cream, lime juice and lime peel into flour mixture, stirring just until ingredients are moistened. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional sugar. Bake 15 to 20 minutes or until lightly browned. Serve warm or cool. 24 scones.

WHITE CHIP AND MACADAMIA NUT COFFEE CAKE

Crumb Topping (recipe follows)

6 tablespoons butter or margarine, softened

¾ cup granulated sugar

¾ cup packed light-brown sugar

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon ground cinnamon

1¼ cups milk

1 egg

1 teaspoon vanilla extract

White Drizzle (recipe follows)

Heat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Prepare Crumb Topping; set aside. Beat butter, granulated sugar and brown sugar until well blended. Stir together flour, baking powder and cinnamon; beat into butter mixture. Gradually add milk, egg and vanilla, beating until thoroughly blended. Pour ½ batter into prepared pan; top with ½ Crumb Topping. Gently spread remaining batter over topping. Sprinkle remaining topping over batter. Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely. Prepare White Drizzle; drizzle over cake.

Crumb Topping: Combine ⅔ cup packed light-brown sugar, ½ cup all-purpose flour, 6 tablespoons firm butter or margarine, 1 cup Hershey's® Premier White Chips and ½ cup Mauna Loa® Macadamia Nut Baking Pieces in medium bowl. Mix until crumbly.

White Drizzle: Beat together ¾ cup powdered sugar, 2 to 3 teaspoons milk, 1 teaspoon softened butter and ¼ teaspoon vanilla extract. If necessary, add additional milk ½ teaspoon at a time until of desired consistency.

12 to 16 servings.

You can find more information and recipes online at www.hersheys.com.

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