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California Lemon Crunch Dessert

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  • 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


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