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Title: Lemon Crunch Dessert
Categories: Dessert
Yield: 15 Servings
| AMERICAN MEASUREMENTS | ||
| 7 | oz | Shredded coconut |
| 1 | c | Butter or marg; softened |
| 1/2 | c | Firm packed brown sugar |
| 1 1/2 | c | Uncooked oatmeal 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 | Nondairy whipped topping |
| 16 | oz | Lemon yogurt |
| 2 | ts | Grated lemon peel |
Preheat oven to 350 degrees F.
Spread coconut in single layer in 13-by-9-inch bakingpan. Bake18 to 20 minutes or until coconut is lightly toasted, stirring after 12 minutes. Cool completely; set aside.
CRUST: In large bowl, beat margarine and brown sugar until creamy. Add oatmeal, flour, nuts, cinnamon and baking soda; beat well.
Reserve 1 cup of the toasted coconut for topping; stir remaining coconut into oat mixture.
Press dough onto bottom of 13-by-9-inch baking pan. Bake 18 to 20 minutes or until golden brown. Cool completely.
TOPPING: Combine whipped topping, yogurt and lemon peel. Spread mixture evenly over cooled crust. Sprinkle with reserved toasted coconut, pressing lightly. Cover and chill. Cut into squares; garnish with lemon peel twists if desired. Store covered in refrigerator. Makes 15 servings.
Per serving if using light nondairy whipped topping and low-fat yogurt Calories: 309 (6% preotein, 39% carbohydrate, 55% fat) Protein: 6 grams Total fat: 25 grams Saturated fat: 10 grams Cholesterol: 1 mg Sodium: 244 mg Carbohydrate: 39 grams Exchanges: 1/2 milk, 1-1/2 starch, 4-1/2 fat
Source: Oregonian FoodDay; typos by Dorothy Flatman 1997
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