| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
DRIED CRANBERRIES, OR |
|
|
DRIED CHERRIES |
| 3 |
T |
APPLE JUICE OR WATER |
| 1 |
c |
PLUS 1 TBL ALL PURPOSE |
|
|
FLOUR |
| 1 1/3 |
c |
OLD FASHIONED ROLLED OATS |
| 3/4 |
c |
PACKED BROWN SUGAR |
| 1/2 |
t |
CINNAMON |
| 1/2 |
t |
BAKING SODA |
| 2/3 |
c |
COLD MARGARINE, CUT UP |
| 8 |
oz |
PKG |
| 4 |
|
PIECES |
| 1 |
c |
FAT FREE SOUR CREAM |
| 1/2 |
c |
FAT FREE EGG SUBSTITUTE |
|
|
OR 2 EGGS |
| 2/3 |
c |
SUGAR |
| 2 |
t |
VANILLA |
|
|
FAT FREE CREAM CHEESE, IN |
INSTRUCTIONS
SPRAY 13 X 9 X 2 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. IN
FOOD PROCESSOR, 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 TILL SMOOTH ABOUT 10 TO 15 SECONDS,
SCRAPING SIDES OF BOWL IF NECESSARY. ADD CRANBERRY MIXTURE. PULSE 1 TO
2 TIMES ABOUT1 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. Recipe By : Ms
Deni From File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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