-----------------------------------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