Categories: Desserts 
      Yield: 15 servings 
  
-----------------------------------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 
 
----------------------------------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 
   
  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