California Lemon Crunch Dessert Recipe

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California Lemon Crunch Dessert Ingredients

CRUST

7 oz flaked coconut
1 cup margarine or butter - softened
1/2 cup brown sugar, firmly packed
1 1/2 cup quaker oats, uncooked - (quick or o, ld-fashioned)
3/4 cup all-purpose flour
1/2 cup chopped nuts
3/4 tsp ground cinnamon
1/2 tsp baking soda

TOPPING

8 oz non-dairy whipped topping - thawed
16 oz lemon low-fat yogurt
2 tsp grated lemon peel

A Recipe for
California Lemon Crunch Dessert

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California Lemon Crunch Dessert Recipe
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California Lemon Crunch Dessert

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California Lemon Crunch Dessert Directions

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

Serves: 15

California Lemon Crunch Dessert Recipe brought to you by Recipes To-Go

California Lemon Crunch Dessert Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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