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 Posted to MM-Recipes Digest V3 #319 Date: Wed, 20 Nov 1996 21:20:35 -0500 From: BobbieB1@aol.com
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 60 (14%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0.1mg||0 %|
|Sodium 110.7mg||4 %|
|Potassium 143.8mg||4 %|
|Total Carbohydrate 88.6g||26 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 86.7g|
|Protein 4.1g||6 %|
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Calories per serving: 420
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