Makes: 2 dozen
Prep: 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 food processor.  Strain mixture through sieve.  You should have about 1 cup of puree.  Whisk in condensed milk, lemon juice and egg yolks.
2.  For crust: Preheat oven to 350°F.  Line 8-inch square pan with aluminum foil and coat with cooking spray. 
3.  Whisk together all crust ingredients.  Press into bottom of prepared pan, and bake at 350°F for 25 minutes.  Reduce oven temperature to 300°F, and pour filling into hot crust.  Bake 23 to 28 minutes, until custard sets.  Cool, then chill until firm. Use foil to lift dessert out of pan.  Cut into 24 bars.

Notes: Can use miniature pie crusts in place of graham crust.  If doing so reduce cooking time to 20 minutes.

Per Serving (1 bar):  94 cal., 4 g fat (2 g sat. fat), 31 mg chol., 37 mg sodium, 58 mg pot., 14 g carb., 8 g sugar, 1 g fiber, 2 g pro.