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Skinny Spiced Carrot Cheesecake Bars
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Prep Time:
25 minutes
Total Time:
2 hours
Lighter and healthier version of a classic dessert with reduced calories and sodium content, still packed with delicious flavor.
Ingredients:
  • 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® lowfat vanilla yogurt
  • 1/2 cup frozen (thawed) light whipped topping
Instructions:
  • Preheat the oven to 350°F. Line a 9-inch square pan with foil, leaving extra foil hanging over the edges. Lightly spray the foil with cooking spray and set aside.
  • Combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt in a medium bowl. Mix in carrots, 1/2 cup of nuts, egg, oil, and milk until just combined. Evenly spread mixture in pan.
  • Bake for 15 to 18 minutes or until a toothpick inserted near the center comes out clean. Then, allow it to cool in the pan on a cooling rack.
  • Lift the uncut bars out of the pan using the edges of the foil. Spread the top evenly with the Yoplait® Yogurt Fluffy Cream Cheese Frosting. To make the frosting, beat cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Mix in the yogurt until smooth, then fold in the whipped topping. Sprinkle with the remaining 1/4 cup nuts. Cut into 5 rows by 4 rows to make 20 bars.

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