*  Exported from  MasterCook  *
 
                      CALIFORNIA LEMON CRUNCH DESSERT
 
 Recipe By     : 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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
  
 
 
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