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Cranberry Bog Bars (lite)

Makes 36 bars (2 inches by 11/2 inches)

• 1 (12-ounce) bag fresh cranberries
• 1 cup water
• 3/4 cup sugar
• 6 tablespoons butter, softened
• 1 cup brown sugar
• 3 cups old-fashioned oatmeal (rolled oats)
• 1 cup whole-wheat flour
• 1 tablespoon honey
• 1/2 cup applesauce
• 1/3 cup pecans, toasted

Rinse the cranberries and place them with the water and sugar in a small saucepan over medium-high heat. Dissolve sugar and bring to a boil. Boil for about 5 minutes, stirring occasionally until cranberries burst and liquid is thickened. Set aside to cool.

Preheat the oven to 375 degrees. Spray a 9-by-13-inch pan with nonstick cooking spray and set aside.

In a large bowl, beat together the butter and sugar. Take 1 cup of the oats and blend in a blender or food processor until you can't see whole oats anymore. Add to the butter and sugar. Add the rest of the oats, the flour, honey and applesauce. Combine until mixed and crumbly.

Take 31/2 cups of this mixture and press it firmly into the prepared pan. Top with the cooled cranberry sauce. Add the pecans to the remaining oat mixture, combine and sprinkle over cranberry sauce. Bake for 25 minutes.

Damage per bar: 100 calories, 3 g fat, 5 mg cholesterol, 22 mg sodium, 17 g carbohydrates, 2 g protein, 2 g fiber.

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