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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a very light and delicious dessert. It's a wonderful dish to top off a spring meal. Ingredients:
3/4 cup butter, softened |
1/3 cup packed brown sugar |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon baking soda |
1 cup quick-cooking oats |
1 cup flaked coconut, toasted |
1/3 cup chopped nuts |
1 carton (8 ounces) frozen whipped topping, thawed |
1 1/2 cups (12 ounces) strawberry custard-style yogurt or flavor of your choice |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Stir in the oats, coconut and nuts. Remove 1 cup for topping.
2. Press remaining oat mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 12-13 minutes or until light brown. Cool on a wire rack.
3. In a large bowl, fold whipped topping into yogurt. Spread over crust. Sprinkle with reserved oat mixture. Cover and refrigerate for 4 hours or overnight. Yield: 12-15 servings.
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