Lighter swedish tosca

Yield: 9 Servings

Measure Ingredient
½ cup Boiling water
¼ cup Rolled oats
½ cup Firmly packed brown sugar
½ cup Sugar
3 tablespoons Light margarine
½ teaspoon Almond or coconut extract
1 cup All purpose flour
¼ cup Egg substitute (or 1 egg)
1 teaspoon Baking powder
¼ teaspoon Salt
¼ cup Rolled oats
¼ cup Firmly packed brown sugar
1 tablespoon Flour
2 tablespoons Light margarine
¼ cup Coconut
2 tablespoons Chopped nuts (optional)
2 tablespoons Skimmed milk
¼ teaspoon Vanilla
\N 5 minutes.



1. Heat oven to 350F. Spray an 8" square pan with nonstick cooking spray. Set aside.

2. In a small bowl, combine the ¼ oats and boiling water. Let stand 3. In a large bowl, combine sugar, ½ 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 ¼ cup oats, ¼ 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: ⅑ 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

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