Christmas Recipes

California Lemon Crunch Dessert

California Lemon Crunch Dessert

Yield: 15 servings

Ingredients

Topping

  • 1 (7 ounce) package shredded coconut

Crust

  • 1/2 pound (2 sticks) butter or margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
  • 3/4 cup all-purpose flour
  • 1/2 cup chopped nuts
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda

Filling

  • 2 (8 ounce) containers lemon low-fat yogurt
  • 1 (8 ounce) container regular or light frozen whipped topping, (thawed)
  • 2 teaspoons grated lemon peel

Garnish

  • Lemon twists (optional)

Instructions

Topping

  1. Heat oven to 350 degrees F. Place coconut in single layer in 13 x 9-inch baking pan.
  2. Bake for 18 to 20 minutes or until coconut is lightly toasted, stirring after 12 minutes.
  3. Cool completely; set aside.

Crust

  1. Beat butter and sugar in large bowl until creamy. Add combined oats, flour, nuts, cinnamon and baking soda; mix well. Reserve 1 cup coconut for topping. Stir remaining coconut into crust mixture. Press dough evenly onto bottom of ungreased 13 x 9-inch baking pan.
  2. Bake for 18 to 20 minutes or until golden brown. Cool completely on wire rack.

Filling

  1. Combine all ingredients in large bowl. Spread mixture evenly over cooled crust. Sprinkle with reserved coconut, pressing lightly. Cover and refrigerate 3 hours or as long as overnight.
  2. Cut into squares; garnish with lemon twists, if desired.
  3. Store covered in refrigerator.

Attribution

Recipe and photo used with permission from: Quaker Oats



God's Rainbow - Noahic Covenant