Cranberry Cheesecake Bars

I came across this recipe several years ago, and it's become a family favorite. A crumbly oat topping and crust sandwich the smooth cream cheese and sweet-tart cranberry fillings.
—Rhonda Lund, Laramie, Wyoming

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, 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

DIRECTIONS:

In a large bowl, combine 2 cups flour, oats, 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 large mixing bowl, beat cream cheese until smooth. Beat in the milk, egg whites, vanilla and remaining flour. Spoon over prepared crust. In a small bowl, combine the cranberry sauce and cornstarch. Spoon over cream cheese mixture. Sprinkle with the remaining crumb mixture. Bake at 350° for 30-35 minutes or until the center is almost set. Cool on a wire rack before cutting.
Yield: 3 dozen.

NUTRITIONAL FACTS

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.

TASTY TIP

Pastries with cream cheese-based frostings and fillings should always be refrigerated.

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