*Old Fashioned Vanilla Ice Cream*

Hello every one! Today I,m posting Old Fashioned Vanilla Ice Cream. This Ice cream is so rich and creamy, something a diabetic can only have once in a great while because of all the fat in it. Have you ever noticed that when We take most of the fat out, the more carbohydrates there are in the food. I think it sucks big time. This recipe is so good, it has a custered taste to it. Well enjoy!

*Old Fashioned Vanilla Ice Cream *

Servings: 32
Makes 4 quarts

2¼ Cups Sugar
¼ Cup +2 Tbls. Flour
½ Tsp. Salt
5 Cups Milk
4 Eggs, Beaten
4 Cups Whipping Cream
2 Tbls. Vanilla Extract

Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.Gradually stir about 1 cup of hot mixture into the beaten eggs. Add egg mixture to remaining hot mixture, stirring consantly. Cook 1 minute; remove from heat.Refrigerate 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine. Freeze as directed.

Per Serving: 134 Cal (41% from Fat, 9% from Protein, 51% from Carb); 3 g Protein; 6 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 17 g Carb;0 g Fiber; 16 g Sugar; 69 mg Calcium; 0 mg Iron; 75 mg Sodium; 50 mg Cholesterol.

*Sugar-Free Low Fat Vanilla Ice Cream* (Diabetic)

Hello every one! Today I decided on Sugar-Free Low Fat Vanilla Ice Cream for diabetics. This is pretty simple. I make this one all the time. I really like this stuff. You can make Ice cream at any time of year, but the best time is summer of course. The children just love it. Well I'm going to give you the recipe now. Enjoy!

*Sugar-Free Low Fat Vanilla Ice Cream*

Servings: 8, 1/2 cup each

2 Cups 1% Milk
1¾ Cups Splenda
½ Tsp. Salt
2 Cups Whole Milk
1 Tbls. Vanilla Extract
4 Cups Evaporated Skim Milk

Scald 1% milk until bubbles form around edge of pan. Remove from heat. Add splenda and salt. Stir until dissolved. Stir in whole milk, vanilla extract and evaporated milk.Cover and refrigerate 30 minutes. Freeze as directed by manufacturer in Ice cream machine. Makes 4 quarts.


Per Serving: 165 Cal (10% from Fat, 29% from Protein, 61% from Carb); 14 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 30 g Carb; 0 g Fiber; 21 g Sugar; 532 mg Calcium; 0 mg Iron; 358 mg Sodium; 13 mg Cholesterol.

This one is for Diabetics or you normal people :)

Hello everyone, I'm back. Sorry I've been gone so long. I have developed a couple new illnesses.So I havent been back for a while. Well lets talk about my recipe for Apples in a blanket. I got this one a while back from a friend and I really enjoy them. I decided to post this recipe for all that like apples.It is the season. You can use sugar or splenda, I of coarse use splenda. You can use diet or regular soda too, That cuts down on Carbs too. We'll keep this short. Hope you enjoy!




*Apple In A Blanket*

Note: Great with ice cream, coffees, or berries.

4 Granny Smith Apples, or Golden Delicious apples
2 cans croissants
3/4 cup Sugar,Or Splenda For Sugar-Free
1 1/4 cups butter
1 Tsp. vanilla Extract,Or Almond Extract
1/2 can 7-Up,Or Any Lemon-Lime Soda (I use diet)1/2 cup Sugar/cinnamon Mix,Or Splenda/cinnamon Mix, (your own)

Pre-heat oven at 350°F.Rinse apples and cut into fours leaving peelings on. Wrap apples (1 each) inside of dough, like a pig in a blanket. Place in a baking pan about 1 inch apart. In a saucepan, mix butter, vanilla extract, and sugar or splenda. Cook on medium heat until butter barely melts and sugar or splenda has dissolved. Once melted, pour over blankets and sprinkle cinnamon mixture over the top. Pour soda pop in bottom of pan. Bake about 30 minutes or until Golden Brown. Let cool about 10 minutes. Enjoy! Serves: 8, 2 per serving.

With sugar:
Per Serving: 440 Cal (60% from Fat, 1% from Protein, 39% from Carb); 1 g Protein; 30 g Tot Fat; 19 g Sat Fat; 8 g Mono Fat; 1 g Poly Fat; 45 g Carb; 1 g Fiber; 40 g Sugar; 15 mg Calcium; 0 mg Iron; 260 mg Sodium; 81 mg Cholesterol.
With Splenda:
Per Serving: 328 Cal (75% from Fat, 1% from Protein, 24% from Carb); 1 g Protein; 30 g Tot Fat; 19 g Sat Fat; 8 g Mono Fat; 1 g Poly Fat; 22 g Carb; 1 g Fiber; 10 g Sugar; 15 mg Calcium; 0 mg Iron; 260 mg Sodium; 81 mg Cholesterol.

*Chocolate Peanut Butter No Bake Bars*

Hello, today's recipe is very simple. These bars taste a lot like a peanut butter cup and you don't have to bake them. I got this recipe from a friend. She really likes to share her recipes with me, especially when she likes them a lot.She's one of those people that gets very excited when someone shares a good recipe with her.She puts a big smile on my face when she does that. So I hope you enjoy this as much as we do.


*Chocolate Peanut Butter No Bake Bars*

Servings: 36

1 1/2 Cups Graham Cracker Crumbs
1 Lb. Powdered Sugar, 3 Cups
1 1/2 Cups peanut butter, Creamy
1 Cup butter, (2 Sticks) Melted
1 12 Oz. Bag Semi-Sweet milk chocolate chips

Mix the graham cracker crumbs, sugar and peanut butter together, mixing well. Blend in melted butter until mixed well. Press the mixture evenly into a
9 x 13 inch pan. Melt the chocolate chips in microwave or in a double boiler. Spread over the peanut butter mixture. Chill until just set and cut into bars. Don't let them get to hard.

Per Serving: 215 Cal (56% from Fat, 5% from Protein, 39% from Carb); 3 g Protein; 14 g Tot Fat; 6 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 22 g Carb; 1 g Fiber; 19 g Sugar; 8 mg Calcium; 0 mg Iron; 98 mg Sodium; 14 mg Cholesterol

*Peach Mousse* (Diabetic recipe)

Hello everyone I'm back. I relocated to Sandy Oregon and I live in an area that doesn't have good Internet service. Sorry about that. Today I'm posting Peach Mouse for the diabetics. This is a really easy recipe. I haven't been able to do as much cooking as I would like to do. So Didn't get to try this out before posting it. Maybe someone can let me know how it tastes and such. Well its been a really long day for me. I hope you enjoy this recipe. Until tomorrow.

*Peach Mousse*(Diabetic Recipe)

Servings: 4

3 Peaches, fresh, Blanched, Skin And Seed Removal
2 Tbls. Brandy, 80 proof (peach flavored)
1 Cup Whipped Topping, low fat, frozen, thawed
3 Tbls. Splenda sugar granular
1/2 Cup Strawberries, fresh, whole (or 4 strawberries)


Puree the peaches in a blender before transferring to a mixing bowl. Add the brandy, whipped topping, and splenda to peaches. Cover and freeze for 30 minutes until firm. Remove from freezer and beat with mixer until smooth. Divide mixture between 4 dessert dishes and top each with a strawberry.

Per Serving: 108 Cal (31% from Fat, 6% from Protein, 62% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 16 g Carb; 2 g Fiber; 11 g Sugar; 25 mg Calcium; 0 mg Iron; 20 mg Sodium; 11 mg Cholesterol.

*Chocolate Mouse*

Hello everyone! Today I thought I would post a good old fashioned Chocolate Mouse recipe. If you would rather use the frozen whipped topping (thawed) You can, and you can get away with using vanilla flavoring also.Well, enjoy the recipe. I'm in the middle of moving, so I am making this short and sweet.Until later.


*Chocolate Mouse*

Servings: 10
2 Oz. Semi-Sweet Chocolate Chips
3 Oz. Unsweetened Baking Chocolate
5 Egg Yolks
4 Egg Whites
¾ Cup Sugar
½ Tsp. Vanilla Extract
1½ Cups Whipping Cream, Whipped
1 Tbls. Rum Flavoring

In a double boiler of hot water, not boiling, melt chocolate chips and baking chocolate. Remove from heat and allow to cool. In a large bowl beat egg yolks with ½ cup of the sugar until light and thick. Add the chocolate, vanilla, and the rum flavoring. In a medium bowl beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and beat until firm peaks form. Add and beat in ¼ cup of the meringue in the chocolate mixture. Fold in the remaining meringue and the whipping cream. Serve in small individual serving bowls. Enjoy!

Per Serving: 211 Cal (51% from Fat, 9% from Protein, 40% from Carb); 5 g Protein; 12 g Tot Fat; 5 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 21 g Carb; 2 g Fiber; 18 g Sugar; 26 mg Calcium; 0 mg Iron; 33 mg Sodium; 122 mg Cholesterol.

*Mocha Cupcakes And Blackberries* (Diabetic Recip)

Hello, I hope all is well. Today's Diabetic recipe is Mocha Cupcakes and Blackberries. These are very good with a cup of coffee or tea or even a nice glass of milk.. The blackberries and whipped topping make this a great snack. These are low in fat and the carbs are perfect for a snack. You also get a fruit with this yummy snack. You can also substitute the blackberries with another fruit. This also takes care of that sweet tooth. Well, enjoy!


*Mocha Cupcakes And Blackberries* (Diabetic Recipe)

Servings: 12

Nonstick Cooking Spray
¾ Cup Splenda Sugar Blend
½ Cup Water
2 Tbls. Instant Coffee Powder
3 Oz. Semi-Sweet Chocolate Chips, Chopped
2 Egg Yolks
1¼ Tsp. Vanilla
½ Cup Unsweetened Cocoa Powder
1/3 Cup Flour, All-Purpose
½ Tsp. Baking Powder
5 Egg Whites
1½ Cups Blackberries, Fresh
4 Oz Frozen Light Whipped Dessert Topping, Low Fat & Thawed

Preheat oven at 350°F. Line muffin pan with 12 paper muffin cups and set aside. In a medium saucepan mix together Splenda sugar blend, water, and coffee powder. Heat and stir over medium-low heat until sugar blend dissolves and the mixture almost boils. Stir in the chopped chocolate chips until melted. Remove from heat. In a bowl slightly beat egg yolks. Slowly stir in the chocolate mixture into the egg yolks; stir in the vanilla ( the batter may appear a little grainy). Set aside. In a bowl mix together cocoa powder, flour, and baking powder. Stir in chocolate mixture until smooth.In another bowl beat the egg whites with an electric mixer on medium speed until stiff peaks form. Stir in a small amount of beaten egg whites into the chocolate mixture to lighten it up a bit. Fold the chocolate mixture into the remaining egg whites. Fill the paper muffin cups about ¾ full. Bake for 18 to 28 minutes or when gently touched it springs back. Remove from oven and place cupcakes on a wire rack to cool. To serve, top with berries and whipped topping.

Per Serving: 167 Cal (25% from Fat, 9% from Protein, 66% from Carb); 4 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 27 g Carb; 2 g Fiber; 21 g Sugar; 33 mg Calcium; 1 mg Iron; 53 mg Sodium; 34 mg Cholesterol.

*Fudge Brownies With Caramel*

Hi, I decided on a brownie recipe today.These take a little more work than most brownie recipes, but they are really good. That little extra work is well worth it. Chocolate and caramel, YUMMY! You could add less sugar and I think they would still be sweet enough, and less calories too. Here you go.Enjoy.

*Fudge Brownies With Caramel*

Servings: 12

8 Tbls. butter, cut into Small Chunks
4 Oz. Semis-sweet chocolate Chips
1 Cup flour
1/2 Tsp baking powder
¼ Tsp salt
2 eggs
1 Cup sugar
2 Tsp vanilla extract
14 Caramel Pieces

Preheat the oven at 325°F.
Line a baking pan with parchment paper, with paper extending over edges of pan. Lightly coat paper with non-stick cooking spray. Using a double boiler, with water just beginning to simmer, warm the butter and chocolate, stirring constantly, until the mixture is smooth; remove from heat; set aside, cool slightly. In small bowl, combine flour, baking powder and salt; set aside. Using a large bowl beat eggs and sugar until fluffy, about 1 minute. Add vanilla and mix until combined; add chocolate mixture and stir just until blended; add flour mixture and mix just till blended, (batter should be smooth). With a spatula, fold in caramel pieces. Spread batter evenly in prepared pan. Bake in preheated oven until a toothpick inserted comes out clean,for about 35 minutes; transfer pan to wire rack; cool, using a small knife, loosen sides of brownies from pan; carefully lift the whole uncut brownie in 1 piece from pan; remove and discard paper; cut and serve.

Per Serving: 545 Cal (29% from Fat, 4% from Protein, 67% from Carb); 6 g Protein; 18 g Tot Fat; 12 g Sat Fat; 3 g Mono Fat; 1 g Poly Fat; 94 g Carb; 1 g Fiber; 76 g Sugar; 133 mg Calcium; 0 mg Iron; 340 mg Sodium; 67 mg Cholesterol.

*Butterscotch Brownies*

Hello everyone! Today I chose these brownies. My best friend Debbi gave me this recipe about a year ago. I still haven't made them yet, but she was all excited about how good they where, I asked her for the recipe. At that time I worked outside the home and did my normal homemaker stuff, so I was really busy and never got around to making them. I think I will make them this coming weekend. I'm in need of brown sugar. It's about time to shop again.Well, that's enough about me, here is the recipe.


*Butterscotch Brownies*

Servings: 12

1 Cup Flour, all purpose
1 Cup Brown Sugar, Packed
½ Cup Butter, Softened
1 Tsp. Vanilla
¼ Tsp. Salt
1 Tsp. Baking Powder
2 Tbls. Milk
1 Lg. Egg

In a bowl,combine the brown sugar and butter. Add vanilla, eggs, and milk. Mix well. Add flour, baking powder, and salt to the sugar mixture; blend well.
Preheat oven at 350°F. for a moist brownie, and bake for 20 minutes, for a dryer brownie, at 325° F. and bake For 25 minutes. Cool and enjoy.

Per Serving: 181 Cal (40% from Fat, 3% from Protein, 57% from Carb); 1 g Protein; 8 g Tot Fat; 5 g Sat Fat; 2 g Mono Fat; 0 g Poly Fat; 26 g Carb; 0 g Fiber; 18 g Sugar; 68 mg Calcium; 0 mg Iron; 194 mg Sodium; 38 mg Cholesterol.

*Hot Water Sponge Cake*

I'm back, and I hope all is well. I decided on a sponge cake today. This is very good, but like I said before you will have to try it and decide for yourself. Every ones taste buds are different. I think this one is also good with strawberries and a dollop of whipping cream. Enjoy. until tomorrow.

*Hot Water Sponge Cake*

Servings: 8

2 Eggs, Separated
¼ Cup Hot Water
1¼ Tsp. Vanilla Extract
¾Cup Sugar
1/8 Tsp. Salt
1 Cup Cake Flour
1½ Tsp. Baking Powder

Preheat oven at 325°F. Line the bottom of a 9-inch square pan with parchment paper. With a mixer, beat the egg yolks, hot water, and vanilla extract together until it is very thick and pale. Slowly beat in a half cup of the sugar; set aside. Beat the egg whites until foamy, add the salt, and continue beating until soft peaks form. Slowly beat in the remainder ¼ cup of sugar and beat until stiff, not dry. Stir in ¼ of the whites into the yolk mixture and sift the flour and baking powder on the top of them. Carefully fold in the remaining egg whites until blended. Poor into cake pan and bake 25-30 minutes or until a toothpick comes out clean. Turn over the pan on a cooling rack and allow to cool completely before removing from the pan. Now frost with frosting of your choice.

Suggestion: Cake goes well with a caramel frosting.

Per Serving: 141 Cal (70% from Fat, 3% from Protein, 27% from Carb); 3 g Protein; 34 g Tot Fat; 10 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 29 g Carb; 0 g Fiber; 18 g Sugar; 59 mg Calcium; 0 mg Iron; 1349 mg Sodium; 211 mg Cholesterol.

*Chocolate Ice Cream Sundaes*(diabetic Recipe)

Hello everyone! Here is another one for those hot days. You don't need an ice cream machine either. This is really some good stuff, and easy. The sauce is really good too. I think I'll make a larger batch. I love espresso's. I think this sauce will work really well in those. Here it is.

*Chocolate Ice Cream Sundaes*(diabetic Recipe)

Servings: 6

Ice Cream:

¾ Cup Superfine Sugar

1/3 Cup Unsweetened Cocoa Powder

2 Cups 1% Milk

½ Tsp. Pure Vanilla Extract

Sauce:

½ Cup Splenda

3 Tbls. Unsweetened Cocoa Powder

1/3 Cup Strong Brewed Espresso, Or strong brewed Coffee

To Prepare Ice Cream:

In a medium bowl, whisk together sugar and cocoa. Slowly whisk in milk and vanilla extract until dry ingredients are dissolved and there are no longer lumps. Pour into a small baking pan. Freeze about 2 hours or until about frozen.

Score the surface with a sharp knife and cut into chunks. Place in a food processor or a blender and blend until smooth and creamy. Pour into a resealable container. Freeze until very firm, about 3 hours.

To prepare sauce:

In a small sauce pan, mix splenda and cocoa. Stir in espresso. Bring to boil over medium heat, stirring. Reduce heat to low and cook until slightly thickened, about 6 minutes. Let it cool slightly and add vanilla extract, stir. Serve over scoops of ice cream.

Per Serving: 111 Cal (12% from Fat, 12% from Protein, 76% from Carb); 4 g Protein; 2 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 0 g Poly Fat; 26 g Carb; 2 g Fiber; 19 g Sugar; 107 mg Calcium; 1 mg Iron; 38 mg Sodium; 4 mg Cholesterol.

*Frozen Blackberry Yogurt* (diabetic Recipe)

Hello again, I have a diabetic recipe that's great for the hot weather. Even though the recipe doesn't say this. You can use any frozen fruit you desire. This way you can have a variety of frozen yogurt to cool down with. We have a large chest freezer, that I get to fill up with good things like this. I'll try to find more diabetic recipes that are grate for the heat. Enjoy!


*Frozen Blackberry Yogurt* (diabetic Recipe)

Servings: 12

3 Cups Frozen Blackberries, Partially Thawed
2 16 Oz. Containers Low-Fat Vanilla Yogurt
¼ Cup Honey

Place 1½ cups of the blackberries in a food processor with the yogurt and honey. Process until smooth.
Chop the remaining blackberries, finely, and stir into the yogurt mixture. Pour into a 2-quart pan.
Cover and freeze until firm, about 4 hours.
Chop the frozen mixture into small pieces, and place into the food processor. Pulse until it's fluffy.
Place the mixture back into the pan, and freeze, covered, until firm, about 7 hours.
Before serving, let the frozen yogurt stand at room temp. for 15 minutes. Makes 12 , ½ cup servings.

Per Serving: 82 Cal (7% from Fat, 12% from Protein, 81% from Carb); 3 g Protein; 1 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 18 g Carb; 2 g Fiber; 16 g Sugar; 84 mg Calcium; 0 mg Iron; 29 mg Sodium; 2 mg Cholesterol.

*Chocolate Flan With Cinnamon* (Diabetic Recipe)

Hello everyone! I thought I had better post a diabetic recipe today, since I forgot that yesterday was suppose to be a diabetic recipe day. Sorry about that. I made this Flan recipe tonight and took the picture. I don't have any thing to make it fancy looking. I also didn't use custered cups because I don't have any. I used 4 ounce glass Pudding bowls. If ever you see any mistakes in my recipes, please let me know and I will fix it.Enjoy!





*Chocolate Flan With Cinnamon* (Diabetic Recipe)



Servings: 6



Suggestion: I lift the hot Flan cups after baking with tongs, very carefully.



4 Cups 1% Milk
¼ Cup Cocoa Powder, Unsweetened
1 Tsp. Cinnamon, Ground
½ Cup Sugar
½ Cup Splenda
3 Tbls. Water
4 Eggs
1 Tsp. Vanilla Extract


Place 6 4 ounce custard cups in a baking dish.
In a sauce pan blend milk, cocoa, cinnamon, and ¼ cup of the sugar together.
Over medium heat, bring mixture to a boil.
Continue cooking, stirring often for 20 to 25 minutes.
Set aside and let cool slightly.
Preheat oven at 350°F.
In another sauce pan, Blend the water, Splenda, and the rest of the sugar.
Mix over medium-high heat for one minute, or until the sugar dissolves.
Cover, bring to a boil, and cook about 3 minutes, or until bubbles are thick.
Remove lid, lower heat to medium, and cook, don't stir, 2 minutes, or until the syrup reaches a medium amber color.
Immediately pour the syrup into each custard cup, and swirl to coat the bottom and partway up the sides.
Whisk the eggs in a large bowl.
Slowly whisk in the milk and the vanilla mixture.
Strain the mixture through a sieve and pour into custard cups.
Fill the baking dish up to about a ½ inch of warm water, and cover with tin foil.
Bake until custards are just set, about 30 to 40 minutes.
Remove pan from oven and carefully remove cups from pan.
Let them cool on a rack for about 15 minutes. Refrigerate for one hour.
Before serving, run a knife around the edge of cups and invert flan on a plate.

Per Serving: 196 Cal (25% from Fat, 20% from Protein, 55% from Carb); 11 g Protein; 6 g Tot Fat; 3 g Sat Fat; 2 g Mono Fat; 30 g Carb; 1 g Fiber; 25 g Sugar; 224 mg Calcium; 1 mg Iron; 127 mg Sodium; 172 mg Cholesterol.

*Frozen Fudge with Pineapple* (Diabetic Recipe)

Hello everyone. Today is for the diabetics.Those of you that are not, please try this too. You could use sugar instead of splenda. You would use the same amount of sugar as whats called for in the recipe, in place of splenda. This is a good one for this time of year. Enjoy!


*Frozen Fudge With Pineapple* (Diabetic Recipe)

Servings: 4
Makes 4 ¼ cup servings.

2/3 Cup Nonfat Dry Milk
1½ Tbls. Unsweetened cocoa powder
¼ Cup Splenda
1 Cup Unsweetened Crushed Pineapple, Canned

Mix together dry milk, cocoa, and splenda in a medium bowl.
Stir in pineapple until mixed well.
Pour into dessert cups or ice cube trays and freeze until firm, about 3 hours.

Per Serving: 83 Cal (4% from Fat, 19% from Protein, 78% from Carb); 5 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 19 g Carb; 1 g Fiber; 15 g Sugar; 151 mg Calcium; 0 mg Iron; 63 mg Sodium; 2 mg Cholesterol.

Cranberry Cream Cheese Bars

Today is *Cranberry Cream Cheese Bars*. These are so good! They are great for the holidays. These are easy to make too. I was only able to get 20 bars in my batch, you might be able to get more than that if you make them smaller. They are quite fattening, but desserts usually are. You can probably use Splenda brown sugar blend in place of the brown sugar if you want to lower the carbs. Here is the recipe.

*Cranberry Cream Cheese Bars*

Servings: 20

2 Cups flour

1 1/2 Cups oats

3/4 Cup brown sugar, Packed, Plus

1 Tbl brown sugar, Packed

1 Cup butter, softened

8 Oz. cream cheese, softened

1 14 Oz. can sweetened condensed milk

1/4 Cup Real Lemon juice

1 16 Oz. can whole berry cranberry Sauce

2 Tbls. Cornstarch

Preheat oven to 350.

Using a mixer beat flour, oats, 3/4 cup brown sugar & butter until crumbly. Reserve 1 1/2 cups of mixture and Press remaining crumbs into a greased 13x9-inch pan.

Bake for 15 minutes until lightly brown.

Beat cream cheese until fluffy and add condensed milk and beat some more until smooth.

Stir in the lemon juice and spread over the hot mixture in pan.

Mix together the cranberry, cornstarch and the 1 tablespoon brown sugar.

Spoon over the cream cheese layer.

Top with the reserved crumbs.

Bake for 45 minutes, until golden brown.

Let cool and cut into bars.

Per Serving: 346 Cal (39% from Fat, 7% from Protein, 55% from Carb); 6g Protein; 15g Tot Fat; 9g Sat Fat; 4g Mono Fat; 48g Carb; 2g Fiber; 30g Sugar; 86mg Calcium; 1mg Iron; 180mg Sodium; 42mg Cholesterol