| 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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