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3
/
4
cup dried
cranberries or dried
cherries
3 tablespoons apple
juice or water
1 cup plus
1 tablespoon all-
purpose flour,
divided
1
1
/
3
cups old-fashioned
rolled oats
3
/
4
cup packed brown
sugar
1
/
2
teaspoon cinnamon
1
/
2
teaspoon baking
soda
2
/
3
cup cold margarine
or butter, cut up
1 package (8 oz.)
no-fat pasteurized
process cream
cheese product, cut
in 4 pieces
1 cup no-fat sour
cream
1
/
2
cup fat-free egg
substitute or 2 eggs
2
/
3
cup sugar
2 teaspoons vanilla
Spray 13 x 9 x 2-inch baking pan with no-stick
cooking spray.
In small saucepan over medium heat, cook
cranberries and apple juice until bubbly. Cover.
Reduce heat to low. Cook for 2 minutes. Set aside.
Position multipurpose blade in work bowl. Add
1 cup flour, oats, brown sugar, cinnamon, and
baking soda. Process until mixed, about 5 to
10 seconds. Add margarine. Pulse 4 to 5 times,
about 2 to 3 seconds each time, until crumbly.
Reserve 1 cup of mixture for topping. Press
remaining mixture into prepared pan. Bake at 350°F
for 10 minutes.
Add cream cheese, sour cream, egg substitute,
sugar, remaining 1 tablespoon flour, and vanilla to
work bowl. Process until smooth, about 10 to
15 seconds, scraping sides of bowl, if necessary.
Add cranberry mixture. Pulse 1 to 2 times, about
1 to 2 seconds each time, until mixed.
Spread over partially baked crust. Sprinkle with
reserved crumb mixture. Bake at 350˚F for 25 to
35 minutes, until center is set and top is light
golden. Refrigerate until serving. Cut in bars.
Yield: 20 to 24 servings.
Per serving: About 195 cal, 6 g pro, 27 g car,
7 g fat, 5 mg chol, 295 mg sod.
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LIGHT CRANBERRY CREAM CHEESE BARS
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