Lemon Crunch Dessert

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This is an incredibly delicious and special treat to make your sweetie. It is light and fluffy and won't wait your stomach down. But the taste is incredible and is a perfect follow up to that pot roast and Yorkshire pudding!

Ingredients:

• One 7-ounce package shredded coconut
• 1/2 Pound (2 sticks) margarine or butter, softened
• 1/2 Cup firmly packed brown sugar
• 1-1/2 Cups Oats
• 3/4 Cup all-purpose flour
• 1/2 Cup chopped nuts
• 3/4 Teaspoon ground cinnamon
• 1/2 Teaspoon baking soda
• Two 8-ounce containers lemon low-fat yogurt
• One 8-ounce container regular or light frozen whipped cream, (thawed)
• 2 teaspoons 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 coconut is lightly toasted, stirring after 12 minutes.
• Cool completely; set aside.
• For crust, beat margarine 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.
• Bake 18 to 20 minutes or until golden brown. Cool completely on wire rack.
• For filling, combine the yogurt, whipped cream and lemon peel 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.
• Cut into squares; garnish with lemon twists, if desired.
• Store covered in refrigerator.

Recommendations:
As a starter we recommend the stuffed mushrooms.
As a main dish we recommend the pot roast.
As a side dish, we recommend the Yorkshire pudding and the lemon spinach.

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