SPICED CARROT CHEESECAKE

SPICED CARROT CHEESECAKE

Prep Time:25 min

Start to Finish:2 hr

Makes:20 Servings

Spiced Carrot Bars
	Nonstick cooking spray
3/4	cup Gold Medal® all-purpose flour
1/4	cup Gold Medal® whole wheat flour
1/2	cup sugar
11/2	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 cooking oil
1/4	cup fat-free milk
Yoplait® Yogurt Fluffy Cream Cheese Frosting
1/2	cup frozen light whipped dessert topping
1/4	cup 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.