Cranberry Bars

We had the pleasure of going to my cousin's house for Thanksgiving. She is a great cook and I always love her food (not to mention that you can always count on it being not only good but healthy, too). Alongside the various typical Thanksgiving pies, she served these cranberry bars for dessert. They are light, delicious, and fairly healthy for a dessert. The one hard part about these bars is finding graham flour. The only place I have seen it sold is Whole Foods, and it's not even then every time. I googled substitutes and people suggested using part graham crackers part flour. I tried it and it worked fine but I'd suggest using graham flour if you can find it.


Makes 25 bars

Ingredient List

FILLING
• 1 lb. fresh or frozen cranberries
• 7 oz. fat-free sweetened condensed milk
• 1/4 cup lemon juice
• 3 egg yolks
• 
  
CRUST
• 3/4 cup all-purpose flour
• 1/3 cup graham flour
• 1/4 cup sugar
• 1/2 tsp. salt
• 6 Tbs. butter, melted and cooled
• 1/2 tsp. vanilla extract

Directions

1. To make Filling: Bring cranberries and 1/2 cup water to a simmer in saucepan. Reduce heat to medium, and cook 10 minutes, or until berries have burst and are tender. Cool. Blend in blender or food processor until smooth, and strain mixture through sieve. (You should have about 1 cup purée.)

2. Transfer purée to bowl, and whisk in condensed milk and lemon juice. Whisk in egg yolks.

3. To make Crust: Preheat oven to 350°F. Line 8-inch square baking pan with foil, and coat with cooking spray.

4. Whisk together flours, sugar, and salt in bowl. Stir in butter and vanilla extract. Press into bottom of prepared pan, and bake 25 minutes. Reduce oven temperature to 300°F, and pour Filling into hot Crust. Bake 23 to 28 minutes, or until custard is set. Cool, then chill until firm.

5. Use foil to lift baked dessert out of pan, then remove. Cut into 25 bars. Serve cold or at room temperature.

Nutritional Information

Per bar: Calories: 89, Protein: 2g, Total fat: 3g, Saturated fat: 2g, Carbs: 13g, Cholesterol: 31mg, Sodium: 80mg, Fiber: 1g, Sugars: 8g

Source: Vegetarian Times