California lemon crunch dessert
- Main Ingredient: Oats Lemon
- Course: Various Desserts
- Yield:
California lemon crunch dessert ingredients
- 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 t Ground cinnamon
- 1⁄2 t Baking soda
- TOPPING
- 8 oz Non-dairy whipped topping
- -- thawed
- 16 oz Lemon low-fat yogurt
- 2 t Grated lemon peel
Cooking California lemon crunch dessert
1. Heat oven to 350°F.
2. Place coconut in single layer in 13 x 9-inch baking pan. Bakei 18 to 20 minutes or until lightly toasted, stirring after 12 minutes.
3. Cool completely; set aside.
4. For crust, beat margarine and brown sugar until creamy.
5. Add dry ingredients; mix well.
6. Reserve 1 cup coconut for topping; stir remaining coconut into oat mixture.
7. Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 18 to 20 minutes or until golden brown.
8. Cool completely.
9. For topping, combine all ingredients, spread evenly over crust.
10. Sprinkle with reserved coconut, pressing lightly.
11. Cover; chill.
12. Cut into squares, store covered in refrigerator.
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