Crust:
1 C. all-purpose flour
1 C. quick-cooking oats
1/2 C. packed brown sugar
1/4 t. salt
1/4 t. baking soda
1/4 t. ground cinnamon
6 T. butter, melted
3 T. orange juice
cooking spray
Filling:
1-1/3 C. dried cranberries (about 6 oz)
3/4 C. sour cream
1/2 C. granulated sugar
2 T. all-purpose flour
1 t. vanilla extract
1/2 t. grated orange rind
1 large egg white, lightly beaten
Preheat oven to 325.
To prepare crust, combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 C. oat mixture. Press remaining oat mixture into the bottom of an 11x7-in baking dish coated with cooking spray.
To prepare filling, combine all ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325 for 40 minutes or until edges are golden. Cool completely in pan on a wire rack
24 servings: 133 calories, 4.6g fat, 1.5g protein, 21.9g carb, 67mg sodium