Lemon-Cranberry Crumb Bars


1 oz) (15 can fat free Eagle Brand milk

1/2 cup lemon juice

1 egg lightly beaten

1/2 tablespoon grated lemon rind

3/4 cup Craisins

2 sticks butter

1/2 cup brown sugar

1 cup Splenda or granulated sugar

2 cups flour

1 1/2 cups rolled oats (quick or old fashioned)

1 teaspoon baking powder

1/2 teaspoon salt

powdered sugar


Hat oven to 350 degrees. Generously spray 15 1/2"x10 1/2"x1"jelly roll pan with Pam.

Combine Eagle Brand milk, lemon juice, egg, & lemon peel in medium bowl. Whisk until well-blended. Stir in Craisins; set aside.

Beat butter, brown sugar & Splenda in large bowl until blended. Combine flour, oats, baking powder and salt and then mix into butter mixture. Reserve 2 cups oat mixture for topping. Press remainder evenly onto bottom of pan. Pour lemon mixture over crust. Crumble reserved oat mixture evenly over lemon mixture.

Bake until edges begin to brown, about 35-40 minutes. Let cool in pan on wire rack 15 minutes. cut into 1 1/2" squares. Cool completely. Cover & refrigerate. Sprinkle with powdered sugar before serving.