Title: California Lemon Crunch Dessert
Categories: Dessert
Yield: 15 Servings

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 230 mg * 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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