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California Lemon Crunch Dessert Recipe

   
 

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     California Lemon Crunch Dessert

Category   Desserts - Breads
Sub Category   None

Ingredients
1 (7 ounce) pkg shredded coconut
1 cup maragarine, softened
1/2 cup firmly packed brown sugar
1 1/2 cups oats
3/4 cup flour
1/2 cup chopped nuts
3/4 tsp cinnamon
1/2 tsp baking soda
 
1 (8 ounce) carton regular or light non-dairy whipped topping
2 (8 ounces) cartons low-fat lemon yogurt
2 tsp grated lemon peel
Lemon twists, optonal

Instructions
Preheat oven to 350 degrees. Place coconut in single layer in 13x9 inch baking pan. Bake 18-20 minutes or until coconut is lightly toasted, stirring after 13 minutes; Cool completely; set aside. For crust, beat margarine and brown sugar until creamy. Add oats, flour, nuts, cinnamon and baking soda; beat well. Reserve 1 cup coconut for topping; stir remaining coconut into oat mixture. Press dough onto bottom of 13x9-inch baking pan;Bake 18-20 minutes. Cool completely.
For Topping- Combine whipped topping, yogurt, and lemon peel. Spread mixture evenly over cooled crust. Sprinkle with reserved coconut. Cover; Chill. Cut into squares; Garnish with Lemon Twists, if desired. Store covered in the refrigerator.


Originally Submitted
10/16/2012





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