Lighter swedish tosca
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Lighter swedish tosca
  Swedish    Low Fat    Cakes  
Last updated 10/4/2011 8:27:36 PM. Recipe ID 62344. Report a problem with this recipe.
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      Title: Lighter swedish tosca
 Categories: W watchers, Low fat, Cakes
      Yield: 9 Servings
 
MMMMM----------------------------CAKE---------------------------------
    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

MMMMM--------------------------TOPPING-------------------------------
    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
 
  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).
  




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Recipe ID 62344 (Apr 03, 2005)

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