Yield:

9 Servings

Ingredients:

   ---CAKE--- 
 1/2  c  Boiling water 
 1/4  c  Rolled oats 
 1/2  c  Firmly packed sugars, brown brown sugar 
 1/2  c  sugars sugar 
 3  tb  Light margarine, regular margarine 
 1/2  ts  Almond extract 
   or coconut extract 
 1  c  All purpose wheat flour, 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 sugars, brown brown sugar 
 1  tb  wheat Flour, flour 
 2  tb  Light margarine, regular margarine 
 1/4  c  Coconut 
 2  tb  Chopped nuts (optional) 
 2  tb  Skimmed milk, nonfat milk 
 1/4  ts  vanilla 

Preparation for Low Fat and Healthy Lighter swedish tosca Recipe:

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
for 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.

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