California lemon crunch dessert

Yield: 15 servings

Measure Ingredient
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

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