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| 7 x ca. 30 g | coconut flakes |
| 1 Tasse | butter or margarine, softened |
| 1/2 Tasse | brown sugar firmly packed |
| 1 1/2 Tasse | Quaker Oats, uncooked (quick or old-fashioned) |
| 3/4 Tasse | all-purpose flour |
| 1/2 Tasse | nuts chopped |
| 3/4 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | Baking soda |
| 8 x ca. 30 g | Non-dairy whipped topping thawed |
| 16 x ca. 30 g | Lemon low-fat yogurt |
| 2 Teelöffel | lemon peel grated |
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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
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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