CALIFORNIA LEMON CRUNCH

Crust:
1 1/4 cups shredded sweetened coconut
1/2 cup butter, softened
3/4 cup corn syrup (dark preferred)
2 cups oats
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 cup chopped walnuts
3/4 tsp ground cinnamon
1/2 tsp baking soda

Preheat oven to 350 degrees.

Place coconut in a single layer in a 13 X 9-inch baking pan and bke 15 to 20 minutes until lightly toasted, stirring after 10 minutes. Set aside and allow to cool completely.

In a large bowl, beat the butter and corn syrup until creamy. Add the oats, flour, nuts, cinnamon and baking soda beating well. Reserve 3/4 cup of the toasted coconut and stir the remaining into the oat mixture. Spray a 9 x 13-inch baking pan with nonstick cooking spray and press the mixture onto the bottom of the pan. Bake at 350 degrees for approximately 18 minutes until golden brown. Remove from oven and cool completely.

Topping:
1 carton (8-oz) light frozen whipped topping, thawed
2 cartons (8-oz) ow-fat lemon yogurt
2 tsp grated lemon zest

Combine all three ingredients and spread evenly over the cooled crust. Sprinkle the reserved coconut overall pressing down lightly. Cover with plastic wrap and chill for at least an hour.

Cut into 16 squares for serving.

 Note: File Photo