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Lighter Swedish Tosca

Ingredients:

CAKE

1/2 cup boiling water
1/4 cup rolled oats
1/2 cup firmly packed brown sugar
1/2 cup sugar
3 tbsp light margarine
1/2 tsp almond or coconut extract
1 cup all purpose flour
1/4 cup egg substitute (or 1 egg)
1 tsp baking powder
1/4 tsp salt

TOPPING

1/4 cup rolled oats
1/4 cup firmly packed brown sugar
1 tbsp flour
2 tbsp light margarine
1/4 cup coconut
2 tbsp chopped nuts (optional)
2 tbsp skimmed milk
1/4 tsp vanilla

Instructions:

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
5 minutes.

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

Servings: 9

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