6 tablespoons nonfat yogurt
2 tablespoons dry mustard
2 teaspoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon salt
1 teaspoon lemon zest
3 tablespoons applesauce
1 tablespoon chili sauce
1/2 cup yellow cornmeal
3 tablespoons white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons water
1 teaspoon dry hot mustard
1/4 teaspoon ground dried sage
1 cup flaked coconut
Mix yogurt, dry mustard, lemon juice and Worcestershire sauce in small bowl. Spread mixture into soup steamer or double boiler; insert steamer knob. Prevent overcrowding. Place coconut in steamer. Cover; steam over medium heat, stirring occasionally, until oil is heated through, about 15 minutes. Remove coconut from steamer. Serve warm.