CAKE
1/2 cup boiling water
1/4 cup rolled oats
1/2 cup firmly packed brown sugar
1/2 cup sugar
3 tbsp light margarine
1/2 tsp almond or coconut extract
1 cup all purpose flour
1/4 cup egg substitute (or 1 egg)
1 tsp baking powder
1/4 tsp salt
TOPPING
1/4 cup rolled oats
1/4 cup firmly packed brown sugar
1 tbsp flour
2 tbsp light margarine
1/4 cup coconut
2 tbsp chopped nuts (optional)
2 tbsp skimmed milk
1/4 tsp vanilla
Directions
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
Servings: 9 servings
Lighter Swedish Tosca Recipe brought to you by Recipe Ideas
Categories: Weight Watchers
The History of Recipes
Recipes as an idea can be tracked far back into the distant past, at least as far back as ancient Egypt, and possibly even further. Interesting though that maybe, sadly, these early records were just basic hieroglyphic instructions for food preparation.
During the time of the Romans a man called Apicius created a number of documents which described recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, a style of dining still practiced today. Additionally, he informs us how the chefs of Roman times used a good variety of herbs, including many that are still in use today such as bay, mint and dill. Over the next few hundred years, the rich families of Wesstern Europe tried to lay on the best banquets, and consequentially cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. When we get to the 1900s, cooking publications were increasing in popularity due to better eduction, more free time and being a little richer. |
We hope you enjoy this Lighter Swedish Tosca recipe.
