Healthified Spiced Carrot Cheesecake Bars

 

3/4

cup Gold Medal® all-purpose flour

1/4

cup Gold Medal® whole wheat flour

1/2

cup sugar

1 1/2

teaspoons pumpkin pie spice

1

teaspoon baking powder

1/8

teaspoon salt

1

cup finely shredded carrots

3/4

cup chopped walnuts or pecans, toasted

1

egg, lightly beaten

1/4

cup vegetable oil

1/4

cup fat-free (skim) milk

4

oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel)

1/4

cup Yoplait® vanilla low-fat yogurt

1/2

cup frozen (thawed) light whipped topping

• 1 Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges of pan. Lightly spray foil with cooking spray. Set aside.
• 2 In medium bowl, mix all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder and salt. Add carrots, 1/2 cup of the nuts, the egg, oil and milk. Stir just until combined. Spread mixture evenly in pan.
• 3 Bake 15 to 18 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling rack.
• 4 Using edges of foil, lift uncut bars out of pan. Spread top evenly with Yoplait® Yogurt Fluffy Cream Cheese Frosting. To make frosting: In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in yogurt until smooth. Fold whipped topping into cream cheese mixture. Sprinkle with remaining 1/4 cup nuts. For 20 bars, cut into 5 rows by 4 rows.