Name: Lighter Swedish Tosca
Ingredients: 1/2 c Boiling water; 1/4 c Rolled oats; 1/2 c Firmly packed brown sugar; 1/2 c Sugar; 3 tb Light margarine; 1/2 ts Almond or coconut extract; 1 c All purpose flour; 1/4 c Egg substitute (or 1 egg); 1 ts Baking powder; 1/4 ts Salt; 1/4 c Rolled oats; 1/4 c Firmly packed brown sugar; 1 tb Flour; 2 tb Light margarine; 1/4 c Coconut; 2 tb Chopped nuts (optional); 2 tb Skimmed milk; 1/4 ts Vanilla; 5 minutes.

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Swedish	W watchers, Low fat, Cakes	9	Servings

INGREDIENTS

1/2	c	Boiling water
1/4	c	Rolled oats
1/2	c	Firmly packed brown sugar
1/2	c	Sugar
3	tb	Light margarine
1/2	ts	Almond or coconut extract
1	c	All purpose flour
1/4	c	Egg substitute (or 1 egg)
1	ts	Baking powder
1/4	ts	Salt
1/4	c	Rolled oats
1/4	c	Firmly packed brown sugar
1	tb	Flour
2	tb	Light margarine
1/4	c	Coconut
2	tb	Chopped nuts (optional)
2	tb	Skimmed milk
1/4	ts	Vanilla
	5	minutes.

INSTRUCTIONS

CAKE
TOPPING
1. Heat oven to 350F. Spray an 8" square pan with nonstick cooking spray.
Set aside.
2. In a small bowl, combine the 1/4 oats and boiling water. Let stand
3. In a large bowl, combine sugar, 1/2 cup brown sugar, 3 T margarine,
almond or coconut extract, and egg or egg substitute. Beat well. Add oat
mixture; neat 2 minutes at medium speed. Lightly spoon flour into a
measuring cup; level off. Add 1 cup flour, baking powder, and salt. Beat an
additional 2 minutes. Pour into sprayed baking dish.
4. Bake at 350F for 25-30 minutes or until toothpick comes out clean.
5. Meanwhile, in a small bowl, combine 1/4 cup oats, 1/4 cup brown sugar,
and 1 T. flour. Mix well. With pastry blender or fork, cut in 2 T.
margarine until crumbly. Stir in coconut and nuts if using them. Add milk
and vanilla, and mix well.
6. Spread topping over hot cake. Broil 5-7 inches from heat for 2-3
minutes, be careful not to burn the cake. Do so until bubbly and golden.
Cool slightly on wire rack, serve warm.
Nutritional information: 1/9 of recipe
Calories 270; Protein, 3 gm; carbohydrate 45 gm; fiber 1 gm; fat 2.3 gm (if
using egg substitute and light margarine) or 9 gm; cholesterol 24 mg (if
using egg and regular margarine); sodium 210 mg; potassium
125    mg.
Dietary exchanges: 1 starch, 2 fruits, 2 fats (if using regular margarine
and egg).
Source: Pillsbury Fast and Healthy Magazine, Jan./ Feb. 1995 Adapted for
Weight Watchers by Linda Fields Typed in MM format by Linda Fields,
Cyberealm BBS, Watertown NY 315-786-1120
Posted to MM-Recipes Digest V3 #319
Date: Wed, 20 Nov 1996 21:20:35 -0500
From: BobbieB1@aol.com

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