California Lemon Crunch Dessert

California Lemon Crunch Dessert Ingredients

CRUST	1/2 c Chopped nuts
7 oz Flaked coconut	3/4 ts Ground cinnamon
1 c Margarine or butter	1/2 ts Baking soda
softened	TOPPING
1/2 c Brown sugar, firmly packed	8 oz Non-dairy whipped topping
1 1/2 c Quaker Oats, uncooked	thawed
(quick or oldfashioned)	16 oz Lemon low-fat yogurt
3/4 c All-purpose flour	2 ts Grated lemon peel

Instructions for California Lemon Crunch Dessert

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker02.zip

Main Ingredient: CitrusCuisine: Uncategorized

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