Makes: 2 dozenPrep: 25 minutes  Bake: 58 minutes For Filling: 1 pound fresh or frozen cranberries ½ cup water 7 ounces fat-free sweetened condensed milk ¼ cup lemon juice 3 large egg yolks For Crust: ¾ cup all-purpose flour ½ cup graham flour ¼ cup granulated sugar ¼ teaspoon salt 6 tablespoons butter, melted ½ teaspoon vanilla extract 1.  For filling: Bring cranberries and water to a simmer in a saucepan.  Reduce heat to medium and cook 10 minutes, until berries have burst.  Cool.  Puree in…