Title: California lemon crunch dessert
 Categories: Desserts
      Yield: 15 Servings
 
MMMMM---------------------------CRUST--------------------------------
      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

MMMMM--------------------------TOPPING-------------------------------
      8 oz Non-dairy whipped topping
           -- thawed
     16 oz Lemon low-fat yogurt
      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