| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Desserts | 15 | Servings |
INGREDIENTS
| 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 |
| 8 | oz | Non-dairy whipped topping thawed |
| 16 | oz | Lemon low-fat yogurt |
| 2 | ts | Grated lemon peel |
INSTRUCTIONS
CRUST TOPPING 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker02.zip
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