1 (7 oz.) pkg. shredded coconut
1 c. (2 sticks) butter, at room temperature
1/2 c. firmly packed brown sugar
1 1/2 c. rolled oats
3/4 c. flour
1/2 c. chopped nuts
3/4 tsp. cinnamon
1/2 tsp. baking soda
1 (8 oz.) carton regular or light frozen dairy whipped topping, thawed
2 (8 oz.) cartons lowfat lemon yogurt
2 tsp. grated lemon peel
Lemon twists (optional)

Place coconut in single layer in 9x13 inch baking pan. Bake at 350 degrees until coconut is lightly toasted, about 18-20 minutes, stirring after 12 minutes. Set aside and cool completely.

For crust, beat butter and brown sugar in large bowl until creamy. Add oats, flour, nuts, cinnamon and baking soda; beat well. Reserve 1 cup coconut for topping; stir remaining coconut into oat mixture. Press oat dough mixture onto bottom of 9x13 inch baking pan. Bake until golden, 18-20 minutes. Cool completely.

Combine whipped topping, yogurt and lemon peel. Spread mixture evenly over cooled crust. Sprinkle with reserved coconut, pressing lightly. Cover; chill. Cut into squares; garnish with lemon twists, if desired. Store covered in refrigerator. Makes 15 servings.

Per serving: 360 calories, 33 gm carbohydrates, 5 gm protein, 24 gm fat, no cholesterol, 2 gm fiber, 230 mg sodium. Calories from fat 60%.