Light Cranberry Cream Cheese Bars

34 cup dried cranberries or dried cherries

3tablespoons apple juice or water

1cup plus

1 tablespoon all- purpose flour, divided

113 cups old-fashioned rolled oats

34 cup packed brown sugar

12 teaspoon cinnamon

12 teaspoon baking soda

23 cup cold margarine or butter, cut up

1package (8 oz.) no-fat pasteurized process cream cheese product, cut in 4 pieces

1cup no-fat sour cream

12 cup fat-free egg substitute or 2 eggs

23 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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KitchenAid 690, 670 manual Light Cranberry Cream Cheese Bars, Cup plus Tablespoon all- purpose flour, divided

690, 670 specifications

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