Title: Lighter Swedish Tosca
Categories: Diet Cake
Yield: 9 Servings

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
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).

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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