Simmer 10 to 15 minutes or until slightly thick.
Transfer to a food processor; cover and process until smooth.
Strain through a fine-mesh sieve into a bowl (should have about 1/3 cup); discard solids.
Wash processor bowl and blade.
Preheat oven to 350 degrees F. Lightly coat a 13x9-inch baking pan with cooking spray.
For crust, place oats in food processor; cover and process until coarsely ground.
In a small bowl combine ground oats, flour, brown sugar and melted butter.
Press onto bottom of the prepared pan (crust will be thin).
Stir in eggs just until combined.
Spread cream cheese mixture over crust.
Drop cranberry mixture by teaspoonfuls onto cream cheese mixture.
Swirl slightly to marble.
Bake 25 minutes or until edges are puffed and center is set.
Cool in pan on a wire rack.
Cover and chill 4 to 24 hours before serving.
Cut into bars, wiping knife between cuts.
Tips
Tip: We do not recommend using sugar substitutes for this recipe.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
