Recipe - California Lemon Crunch Dessert

CRUST
7 ounce Flaked coconut
1 cup Margarine or butter
softened
One half cup Brown sugar, firmly packed
1 One half cup Quaker Oats, uncooked
(quick or oldfashioned)
Three fourths cup Allpurpose flour
One half cup Chopped nuts
Three fourths teaspoon Ground cinnamon
One half teaspoon Baking soda

TOPPING
8 ounce Nondairy whipped topping
thawed
16 ounce Lemon lowfat yogurt
2 teaspoon Grated lemon peel

Heat oven to 350 F. Place coconut in single layer in 13 x 9inch 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 9inch 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 PrizeWinning 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