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Ingredientes
- 3/4 c. Dry CRANBERRIES -- Or possibly Dry CHERRIES
- 3 Tbsp. APPLE JUICE Or possibly WATER
- 1 c. PLUS 1 Tbsp. ALL PURPOSE FLOUR
- 1 1/3 c. OLD FASHIONED ROLLED OATS
- 3/4 c. PACKED BROWN SUGAR
- 1/2 tsp CINNAMON
- 1/2 tsp BAKING SODA
- 2/3 c. Cool MARGARINE -- CUT UP
- 8 ounce PKG
- 1 c. FAT FREE Lowfat sour cream
- 1/2 c. FAT FREE EGG SUBSTITUTE -- Or possibly 2 Large eggs
- 2/3 c. SUGAR
- 2 tsp VANILLA FAT FREE CREAM CHEESE -- IN
Direcciones
- SPRAY 13 X 9 X 2 BAKING PAN WITH NO STICK COOKING SPRAY. IN SMALL SAUCEPAN OVER MEDIUM HEAT,COOK CRANBERRIES AND APPLE JUICE Till BUBBLY. COVER.
- REDUCE HEAT TO LOW. COOK FOR 2 Min. SET ASIDE.
- IN FOOD PROCESSOR, Add in 1 C. FLOUR, OATS, BROWN SUGAR, CINNAMON, AND BAKING SODA. PROCESS Till MIXED ABOUT 5 - 10 SECONDS. Add in MARGARINE. PULSE 4 TO 5 TIMES ABOUT 2 TO 3 SECONDS EACH TIME, Till CRUMBLY. RESERVE 1 C. OF Mix FOR TOPPING. PRESS REMAINING Mix INTO PREPARED PAN. BAKE AT 350 F FOR 10 Min. Add in CREAM CHEESE, Lowfat sour cream, EGG SUBSTITUTE, SUGAR, REMAINING 1 Tbsp. FLOUR, AND VANILLA TO WORK BOWL. PROCESS Until SMOOTH ABOUT 10 TO 15 SECONDS, SCRAPING SIDES OF BOWL IF NECESSARY. Add in CRANBERRY Mix. PULSE 1 TO 2 TIMES ABOUT1 TO 2 SECONDS EACH TIME Till MIXED.
- SPREAD OVER PARTIALLY BAKED CRUST. SPRINKLE WITH RESERVED CRUMB Mix.
- BAKE AT 350 F FOR 25 TO 35 Min Till CENTER IS SET AND TOP IS LIGHT Golden brown. Chill Till SERVING. CUT IN BARS.
