Side Pannel
Lighter Swedish Tosca
Lighter Swedish Tosca
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Cakes
Ingredients List
- ------------------------------------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
Directions
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).
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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