Ingredients
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1 c. coconut shreds
4 eggs, separated
3/4 c. sugar
1 1/2 Tbsp. lemon juice
1 tsp. baking powder
1/2 tsp. lemon peel, grated
1/2 c. all-purpose flour
2 c. lemon yogurt (low-fat)
lemon slices
3/4 c. whipping cream, sweetened to taste
Preparation
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Spread the coconut on a large baking sheet.
Bake in a 350\u00b0 oven for about 4 minutes or until golden.
Lightly grease a 10 x 15-inch jelly roll pan.
Line pan with waxed paper (grease the paper).
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