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-----------------------------------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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