A buttery, coconut and oat crust is toppedwith a fluffy, lemon yogurt filling.
Recipe: California LemonCrunch Dessert
1 (7-ounce) package shredded coconut
1 cup butter, softened
1/2 cup firmly packed brown sugar
1 1/2 cups quick or old fashioned oats
3/4 cup all-purpose flour
1/2 cup chopped nuts
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 (8-ounce) containers lemon yogurt
1 (8-ounce) container nondairy frozen whipped topping, thawed
2 teaspoons grated lemon peel
Lemon peel twists (optional)
Heat oven to 350°F(175°C).
Place coconut in single layer in 13 x9-inch baking pan. Bake 15 to 18 minutes or until coconut islightly toasted, stirring frequently. Cool completely; set aside.
For Crust: Beat butter and sugar in largebowl until creamy. Add combined oats, flour, nuts, cinnamon andbaking soda; mix well.
Reserve 1 cup coconut for topping andstir remaining coconut into crust mixture. Press dough evenlyonto bottom of ungreased 13 x 9-inch baking pan.
Bake 18 to 20 minutes or until goldenbrown. Cool completely on wire rack.
For Filling: In large bowl, combine allingredients. Spread mixture evenly over cooled crust. Sprinklewith reserved coconut. Cover and refrigerate 3 hours or overnight.
Cut into squares to serve. Store coveredin refrigerator.
Makes 12 to 15 servings.
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