Ingredients
- 8 non-dairy whipped topping (thawed)
- 16 oz lemon low-fat yogurt
- 1 1/2 c quaker oats
- 1 c margarine
- 1/2 c brown sugar
- 3/4 c all purpose flour
- 7 oz flaked coconut
- 1/2 c nuts (chopped)
- 2 ts lemon peel (grated)
- 3/4 ts cinnamon (ground)
- 1/2 ts baking soda
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
