California Lemon

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

--TOPPING--

8 oz Non-dairy whipped topping

-- thawed 16 oz Lemon low-fat yogurt

2 ts Grated lemon peel

350 F. Place coconut in single layer in

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

360Fat

24gSodium

230mgDietary 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