CRUST
7 oz flaked coconut
1 cup margarine or butter - softened
1/2 cup brown sugar, firmly packed
1 1/2 cup quaker oats, uncooked - (quick or o, ld-fashioned)
3/4 cup all-purpose flour
1/2 cup chopped nuts
3/4 tsp ground cinnamon
1/2 tsp baking soda
TOPPING
8 oz non-dairy whipped topping - thawed
16 oz lemon low-fat yogurt
2 tsp grated lemon peel
Directions
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
Servings: 15 servings
California Lemon Crunch Dessert Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
We are able to track the history of `recipes` way back into the distant past, in truth as far back into history as the Egyptians, and possibly even further than that. Interesting though that is, these, early recipes were just primitive pictorial recipes for preparing food.
As we move into The time of the romans around 25BC a man called Apicius assembled a collection of scripts which described recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, entrees and desserts, something we still use today. He also tells us how the Romans made use of a wide range of spices, including a few you will know like basil, mint and asafoetida. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for a surge in books on cooking, most of which are now in private libraries. The revolution that is television brought us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this California Lemon Crunch Dessert recipe.
