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California Lemon Crunch DessertRecipe : California Lemon Crunch Dessert
Procedure :
-----------------------------------CRUST----------------------------------- 7 oz Flaked coconut 1 c Margarine or butter -- softened 1/2 c Brown sugar, firmly packed 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) 3/4 c All-purpose flour 1/2 c Chopped nuts 3/4 ts Ground cinnamon 1/2 ts Baking soda ----------------------------------TOPPING---------------------------------- 8 oz Non-dairy whipped topping -- thawed 16 oz Lemon low-fat yogurt 2 ts 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 |
