2 cups plus 2 TBS flour
1 cup quick cooking oats
3/4 cup firmly packed light brown sugar
1/2 cup margarine, melted
1 (8 oz)pkg Neufchatel cheese, softened
1 (14 oz.)can Eagle Brand FAT FREE Sweetened condensed milk
4 egg whites (I used 1/2 cup of Eggbeaters)
1 tsp vanilla extract
1 (16 oz) can whole berry cranberry sauce
2 TBS cornstarch

Heat oven to 350. In bowl, combine: 2 cups flour, oats, sugar and margarine; mix until crumbly. Press 1/2 mixture on bottom of greased 13x9: baking pan; bake 10 minutes. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg whites, remaining flour and vanilla; mix well. Pour over crust. Combine cranberry sauce and cornstart until blended; spoon over cheese mixture. Sprinkle remaining crumb mixture over top. Bake 30 to 35 minutes. Refrigerate leftovers.

Makes 36 bars. Per Bar: Calories 140; Fat 3.5 g.