California Lemon Crunch Dessert
Yield
15 servingsPrep
30 minCook
20 minReady
50 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 7 | ounces |
coconut
flaked |
|
| 1 | cup |
margarine
or butter, softened |
|
| ½ | cup |
brown sugar
firmly packed |
*
|
| 1 ½ | cups |
oats, quick cooking
or old-fashioned, uncooked |
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | cup |
nuts
chopped |
|
| ¾ | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
baking soda
|
|
| Topping | |||
| 8 | ounces |
whipped topping, prepared
thawed |
|
| 16 | ounces |
yogurt, low-fat
lemon |
|
| 2 | teaspoons |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 202.3 | ml/g |
coconut
flaked |
|
| 237 | ml |
margarine
or butter, softened |
|
| 118 | ml |
brown sugar
firmly packed |
*
|
| 355 | ml |
oats, quick cooking
or old-fashioned, uncooked |
|
| 177 | ml |
all-purpose flour
|
|
| 118 | ml |
nuts
chopped |
|
| 3.8 | ml |
cinnamon
ground |
|
| 2.5 | ml |
baking soda
|
|
| Topping | |||
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| 462.4 | ml/g |
yogurt, low-fat
lemon |
|
| 1E+1 | ml |
lemon zest
grated |
|
Directions
Heat oven to 350℉ (180℃).
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.
