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Name: Lighter Swedish Tosca
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 9
Cuisine: American
Ingredients: 1/4 c Brown Sugar firmly packed; 2 tb Skimmed milk; 1/4 ts Vanilla; 1/4 ts Salt; 2 tb Chopped nuts (optional); 1/4 c Rolled oats; 2 tb Light margarine; 1/4 c Coconut; 1 tb Flour; 1/2 c Brown Sugar firmly packed; 3 tb Light margarine; 1/4 c Egg substitute (or 1 egg); 1 ts Baking Powder; 1/2 c Boiling water; 1/2 ts Almond or coconut extract; 1 c All purpose flour; 1/4 c Rolled oats; 1/2 c Sugar

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INGREDIENTS

1/4 c Brown Sugar ; firmly packed
2 tb Skimmed milk
1/4 ts Vanilla
1/4 ts Salt
2 tb Chopped nuts (optional)
1/4 c Rolled oats
2 tb Light margarine
1/4 c Coconut
1 tb Flour
1/2 c Brown Sugar ; firmly packed
3 tb Light margarine
1/4 c Egg substitute (or 1 egg)
1 ts Baking Powder
1/2 c Boiling water
1/2 ts Almond or coconut extract
TOPPING
1 c All purpose flour
1/4 c Rolled oats
CAKE
1/2 c Sugar

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 Posted to MM-Recipes Digest V3 #319 Date: Wed, 20 Nov 1996 21:20:35 -0500 From: BobbieB1@aol.com

NOTES

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Lighter Swedish Tosca

1/4 c Brown Sugar firmly packed
2 tb Skimmed milk
1/4 ts Vanilla
1/4 ts Salt
2 tb Chopped nuts (optional)
1/4 c Rolled oats
2 tb Light margarine
1/4 c Coconut
1 tb Flour
1/2 c Brown Sugar firmly packed
3 tb Light margarine
1/4 c Egg substitute (or 1 egg)
1 ts Baking Powder
1/2 c Boiling water
1/2 ts Almond or coconut extract
 TOPPING
1 c All purpose flour
1/4 c Rolled oats
 CAKE
1/2 c Sugar

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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Nutrition

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Serving Size: 1 Serving (174g)
Recipe Makes: 9 Servings

Calories: 420
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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