California Lemon Crunch Dessert Recipe
Servings: 12
Ingredients
- 7 ounce Flaked coconut
- 1 c. Margarine or possibly butter softened
- 1/2 c. Brown sugar, firmly packed
- 1 1/2 c. Quaker Oats, uncooked (quick or possibly old-fashioned)
- 3/4 c. All-purpose flour
- 1/2 c. Minced nuts
- 3/4 tsp Grnd cinnamon
- 1/2 tsp Baking soda
- 8 ounce Non-dairy whipped topping thawed
- 16 ounce Lemon low-fat yogurt
- 2 tsp Grated lemon peel
Directions
- Heat oven to 350 F. Place coconut in single layer in 13 x 9-inch baking pan. Bake 18 to 20 min or possibly till lightly toasted, stirring after 12 min. Cold completely; set aside. For crust, beat margarine and brown sugar till creamy. Add in dry ingredients; mix well. Reserve 1 c. coconut for topping; stir remaining coconut into oat mix. Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 18 to 20 min or possibly till golden. Cold completely. For topping, combine all ingredients, spread proportionately over crust. Sprinkle with reserved coconut, pressing lightly. Cover; chill. Cut into squares, store covered in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 12 servings | |
| Calories 333 | |
| Calories from Fat 210 | 63% |
| Total Fat 23.99g | 30% |
| Saturated Fat 8.03g | 32% |
| Trans Fat 2.82g | |
| Cholesterol 0mg | 0% |
| Sodium 308mg | 13% |
| Potassium 162mg | 5% |
| Total Carbs 28.66g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 15.63g | 10% |
| Protein 3.63g | 6% |
