Lemon Crunch Dessert

  • 1 Shredded Coconut
  • 1½ cup Old-fashioned Oats
  • 1 cup All-purpose Flour
  • ½ cup Chopped Nuts
  • ¾ tsp Ground Cinnamon
  • ½ tsp Baking Soda
  • 1 ¼ cup Butter
  • ½ cup Brown Sugar
  • 250 gms Lemon Yogurt
  • 2 tsp Grated Lemon Peel
  • 250 gms Non-dairy Frozen Whipped Topping
  • Pre-heat the oven to a temperature of 350 degree F.
  • Apply butter to the baking dish and place the coconut in a single layer. Bake the coconut for 15-18 minutes. Cool completely and set the baking dish aside.Mix sugar and butter in a large bowl, until this turns creamy. Now add flour, nuts, cinnamon, baking soda and oats to the sugar mixture and stir well.
  • Keep one cup of coconut aside for the topping. Mix the remaining coconut into the above mixture.
  • Pour the mixture into a baking pan and bake for half an hour. Once it is properly baked, cool it on wire rack to form the crust.
  • Take a large bowl and mix lemon yogurt, lemon peel and the frozen whipped topping, to form the filling.
  • Spread this filling over the crust and sprinkle with the reserved coconut.
  • Keep the crunch in refrigerator for 3-4 hours. Before serving, cut it into squares.

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