Yield: 15 servings
|7 ounces||Flaked coconut|
|1 cup||Margarine or butter softened|
|½ cup||Brown sugar, firmly packed|
|1½ cup||Quaker Oats, uncooked|
|8 ounces||Non-dairy whipped topping thawed (quick or old-fashioned)|
|¾ cup||All-purpose flour|
|½ cup||Chopped nuts|
|¾ teaspoon||Ground cinnamon|
|½ teaspoon||Baking soda|
|16 ounces||Lemon low-fat yogurt|
|2 teaspoons||Grated lemon peel|
Heat oven to 350 F. Place coconut in single layer in 13 x 9-inch baking pan. Bake 18 to 20 minutes or until lightly toasted, stirring after 12 minutes. Cool completely; set aside. For crust, beat margarine and brown sugar until creamy. Add dry ingredients; mix well. Reserve 1 cup coconut for topping; stir remaining coconut into oat mixture. Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 18 to 20 minutes or until golden brown. Cool completely.
For topping, combine all ingredients, spread evenly over crust.
Sprinkle with reserved coconut, pressing lightly. Cover; chill. Cut into squares, store covered in refrigerator.
Nutrition Information (1/15 of recipe): * Calories 360 * Fat 24g * Sodium 230mg * Dietary Fiber 2g Source: Quaker Oats Prize-Winning Recipes (Carole MacKenzie) Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias