Ingredients:
Crust:
-1 cup all-purpose flour
-1 cup quick-cooking oats
-1/2 cup packed brown sugar
-1/4 tsp salt
-1/4 tsp baking soda
-1/4 tsp ground cinnamon
-6 Tbsp butter, melted
-3 Tbsp orange juice
-Cooking spray

Filling:
-1 1/3 cups dried cranberries (about 6 ounces)
-3/4 cup sour cream
-1/2 cup granulated sugar
-2 Tbsp all-purpose flour
-1 tsp vanilla extract
-1/2 tsp grated orange rind
-1 large egg white, lightly beaten

Directions:
-Preheat oven to 325°F. To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. 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 ½ cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7 inch baking dish coated with cooking spray
-To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325°F for 40 minutes or until edges are golden. Cool completely in a pan or a wire rack.

Yield: 24 servings
Per serving (1 square): Calories 102, Fat 2.1 g (Saturated 1.3 g), Cholesterol 14 mg, Sodium 67 mg, Carbohydrate 19.4 g, Fiber 0.4 g, Protein 1.4 g

Source: Dean Health Holiday Holdout