"I came across this recipe several years ago, and it's become a family favorite," shares Rhonda Lund of Laramie, Wyoming. A crumbly oat topping and crust sandwich the smooth cream cheese and sweet-tart cranberry fillings.
INGREDIENTS
* 2 cups plus 2 tablespoons all-purpose flour, divided * 1 cup quick-cooking oats * 3/4 cup packed brown sugar * 1/2 cup butter or stick margarine, melted * 1 package (8 ounces) reduced-fat cream cheese * 1 can (14 ounces) fat-free sweetened condensed milk * 4 egg whites * 1 teaspoon vanilla extract * 1 can (16 ounces) whole-berry cranberry sauce * 2 tablespoons cornstarch
SERVINGS 36 CATEGORY Lower Fat METHOD Baked PREP 15 min. COOK 30 min. TOTAL 45 min.
DIRECTIONS
In a bowl, combine 2 cups flour, coats, brown sugar and butter; mix until crumbly. Press 2-1/2 cups of the crumb mixture into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 10 minutes. In a mixing bowl, beat the cream cheese until smooth. Add the milk, egg whites, vanilla and remaining flour; mix well. Spoon over prepared crust. In a bowl, combine the cranberry sauce and cornstarch; mix well. Spoon over cream cheese mixture. Sprinkle with the remaining crumb mixture. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack before cutting. Yield: 3 dozen.
NUTRITIONAL INFO
Nutritional Analysis: One serving bar equals 142 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 67 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
