Filling:
1 lb. fresh or frozen cranberries
7 oz. fat-free sweetened condensed milk
1/4 cup lemon juice
3 egg yolks

Crust:
3/4 cup all-purpose flour
1/3 cup graham flour
1/4 cup sugar
1/2 tsp. salt
6 tbs. butter, melted and cooled
1/2 tsp. vanilla extract

Crust:
In my case I just picked one up at the store.

1. To make filling: Bring cranberries and 1/2 cup water to a simmer in saucepan. Reduce heat to medium, and cook 10 minutes, or until berries have burst and are tender. Cool. Blend in blender or food processor until smooth, and strain mixture through sieve. (You should have about 1 cup Puree.)
2. Transfer puree to bowl, and whisk in condensed milk and lemon juice. Whisk in egg yolks.
3. To make Crust: Preheat oven to 350ºF. Line 8-inch square baking pan with foil, and coat with cooking spray.
4. Whisk together flours, sugar, and salt in bowl. Stir in butter and vanilla extract. Press into bottom of prepared pan, and bake 25 minutes. Reduce oven temperature to 300ºF, and pour Filling into hot Crust. Bake 23 to 28 minutes, or until custard is set. Cool, then cill until firm.
5. Use foil to lift baked dessert out of pan, then remove. Cut into 25 bars or in a pie shape 8 pieces.
Serve cold or at room temperature.