*  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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