| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
DRIED CRANBERRIES — OR |
|
|
DRIED CHERRIES |
| 3 |
tb |
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 |
ts |
CINNAMON |
| 1/2 |
ts |
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 |
ts |
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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