Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CRUST--------------------------------
7 oz Flaked coconut -- (quick or old-fashioned)
1 c Margarine or butter 3/4 c All-purpose flour
-- softened 1/2 c Chopped nuts
1/2 c Brown sugar, firmly packed 3/4 ts Ground cinnamon
1 1/2 c Quaker Oats, uncooked 1/2 ts Baking soda

--------------------------TOPPING-------------------------------
8 oz Non-dairy whipped topping 16 oz Lemon low-fat yogurt
-- thawed 2 ts Grated lemon peel

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

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

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