RT: bit.ly Facebook: on.fb.me AMBROSIA SQUARES CRUST: 1 cup all purpose flour 12 cup light brown sugar 3 tbsp cornstarch 2 tsp grated lemon zest 8 tbsp butter, cut into bits (one stick) 14 tsp salt 12 tsp baking powder 1 tbsp fat free Greek Yogurt (honey) FILLING: 14 cup coconut flakes 12 cup honey 4 eggs 14 cup all purpose flour 18 tsp salt 1 tsp grated lemon zest 5 tbsp fresh lemon juice Preheat your oven to 350. Prepare an 8 inch square pan, lining it with two sheets of aluminum foil, crossing each other. In a food processor combine flour, brown sugar, cornstarch, baking powder, salt, and lemon zest. Process until combined. Add butter and yogurt and pulse at least a dozen times before pouring out into pan and press into even layer with floured hands. Bake for 20-22 minutes until evenly browned. Cool for 15-20 minutes on a metal rack. Whisk together eggs, honey, lemon zest, flour, salt in medium bowl. Stir in lemon juice. Cover bottom of the pan with a thin layer of coconut flakes. Pour into pan, bake at 325 for another 20-30 minutes. When finished, cool, then refrigerate. AMBROSIA NECTAR Sour cream Whipped cream Mandarin oranges (fruit container) Peaches (fruit container) Cantelope melon Coconut flakes Mango nectar juice Make a honey syrup. Add one part honey and one part water to a saucepan and stir until dissolved. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until syrup is thickened (about 3 minutes). Remove and let cool. Add 12 cup <b>…<b>