Tuscan Apricot-Berry Crostata

Cooking Up Classic Comfort Foods With Fiber

(NAPSA) – Whether it’s chocolate chip cookies, macaroni and cheese or mashed potatoes, many home chefs say favorite comfort foods are the cooking equivalent to a warm blanket or a heartfelt hug.

However, classic comfort foods often lack the fiber the body needs to work and feel its best, possibly leaving you at a nutritional loss.

‘Getting the right amount of fiber promotes regularity, increases energy and impacts overall digestive health,’ explains registered dietitian and director of nutrition marketing at Kellogg Company, Cheryl Dolven.

Fortunately, there are simple ways to boost fiber content without sacrificing taste. For instance, you can find a number of simple and tasty comfort-food recipes made with Kellogg’s All-Bran cereal to help you more easily fit fiber into every meal. The new recipes include:

  1. Herb-Topped Pork Tenderloin Casserole
  2. Tuscan Apricot-Berry Crostata
  3. Sloppy Joes
  4. Spinach and Cheese Stuffed Shells
  5. Tomato-Artichoke Casserole
  6. Gruyere and Ham Quiche

Pair the great-tasting recipes with the All-Bran 10-Day Promise to get nearly half the daily fiber the body needs to work and feel better. Simply add one serving of any All-Bran product, which include four varieties of cereal, crackers and now, any of these new, simple recipes, into your daily diet.

Try this recipe:

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Tuscan Apricot-Berry Crostata

printfriendly pdf button   Tuscan Apricot Berry Crostata   RecipesNow.com
question mark icon dc 24x24   Tuscan Apricot Berry Crostata   RecipesNow.com

Tuscan Apricot-Berry Crostata

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Makes
Units
Prep Time 25min
Cook Time 1.25hours
Ingredients
Makes
Units
Prep Time 25min
Cook Time 1.25hours
Ingredients
Rate It!
Votes: 0
Rating: 0
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Instructions
  1. In medium bowl, stir together flour, cereal, 1/3 cup of the sugar and baking powder. Cut in butter until mixture resembles coarse crumbs.
  2. In small bowl, combine egg, milk and vanilla. Add to flour mixture, stirring just until moistened.
  3. On lightly floured surface, knead for 10 to 12 strokes or until dough just clings together. Remove one-third of the dough. Cover and refrigerate. Press remaining dough onto bottom and up sides of 10-inch tart pan with removable bottom. Arrange berries in bottom. Gently dollop apricot spread over berries. (Filling will look skimpy.)
  4. On lightly floured surface, roll chilled dough into 10-inch circle. Cut into 1-inch-wide strips. Arrange strips over fruit in lattice pattern. Sprinkle with remaining sugar. Bake at 375 F for 40 to 45 minutes or until golden brown. Let stand for 10 minutes. Remove from pan. Serve warm.
Notes

For more information and recipes, visit www.all-bran.com. Per Serving: Calories 340; Total Fat 15g; Saturated Fat 9g; Cholesterol 60mg; Sodium 100mg; Total Carbohydrates 52g; Dietary Fiber 3g; Sugars 34g; Protein 4g; Vitamin A 10%DV; Vitamin C 6%DV; Calcium 8%DV; Iron 6%DV

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