California lemon crunch dessert
15 servings
Ingredients
| Quantity | 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 |
Directions
CRUST
TOPPING
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