Ingredients
- 8 non-dairy whipped topping (thawed)
- 450 ml lemon low-fat yogurt
- 230 gr quaker oats
- 230 gr margarine
- 110 gr brown sugar
- 95 gr all purpose flour
- 65 gr flaked coconut
- 65 gr nuts (chopped)
- 4 gr lemon peel (grated)
- 2 gr cinnamon (ground)
- 2 gr baking soda
Heat oven to 180ºC . Place coconut in single layer in 13 x 23 cm baking pan. Bake 18 to 20 minutes or until lightly toasted, stirring after dozen 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 23 cm 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 ( 0.066666666666667 of recipe): Calories 360 Fat 24g Sodium 230mg Dietary Fiber 2g
