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
Preparation
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.
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.
Bake 15 to 18 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling rack.
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.
