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Receta California Lemon Crunch Dessert
by Global Cookbook

California Lemon Crunch Dessert
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  Raciónes: 12

Ingredientes

  • 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

Direcciones

  1. 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.