KitchenAid KFP600 Instruction Manual - Page 87

ķ౞ĸ LሑIሑ GHሑTሑCሑRሑAሑ NBሑEሑRሑRYሑCᇺRሑEሑAሑMሑCሑHሑ EEሑSሑEሑBAሑRሑS 3/4 cup dried cranberries or dried cherries 3 tablespoons apple juice or water 1 cup plus 1 tablespoon allpurpose flour, divided 11/3 cups old-fashioned rolled oats 3/4 cup packed brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 2/3 cup cold margarine or butter, cut up 1 package (8 oz.) no-fat pasteurized process cream cheese product, cut in 4 pieces 1 cup no-fat sour cream 1/2 cup fat-free egg substitute or 2 eggs 2/3 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. 87