Healthified Spiced Carrot Cheesecake Bars

50% fewer calories • 70% less sugar than the original recipe—see the comparison. This sweet treat is also a great source of vitamin A.
Prep Time:25 min
Start to Finish:2 hr
makes:20 Servings

Spiced Carrot BarsNonstick cooking spray3/4cup Gold Medal® all-purpose flour1/4cup Gold Medal® whole wheat flour1/2cup sugar 11/2teaspoons pumpkin pie spice1teaspoon baking powder1/8teaspoon salt1cup finely shredded carrots3/4cup chopped walnuts or pecans, toasted1egg, lightly beaten1/4cup cooking oil1/4cup fat-free milkYoplait® Yogurt Fluffy Cream Cheese Frosting1/2cup frozen light whipped dessert topping1/4cup Yoplait® vanilla low-fat yogurt Reduced-fat cream cheese (Neufchatel)
1.Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.2.In a medium bowl, combine 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 into prepared pan.3.Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.4.Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Yoplait® Yogurt Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars.5.Yoplait® Yogurt Fluffy Cream Cheese Frosting: In a medium bowl, beat half of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened, with an electric mixer on medium speed until smooth. Beat in 1/4 cup Yoplait® vanilla low-fat yogurt until smooth. Fold 1/2 cup frozen light whipped dessert topping, thawed, into cream cheese mixture.


Nutritional Information 1 Serving: Calories 120 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 55mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars 6g); Protein 3g Percent Daily Value*: Vitamin A 20%; Vitamin C 2%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2