Ingredients:

100 g low-fat cream cheese

100 g low-fat yoghurt

2 tbsp. double cream

1 tsp. vanilla extract

300 g plain flour

100 g whole wheat flour

2 tsp. sweetener

1 ½ tsp. cinnamon

1 tsp. baking powder

pinch of salt

200 g carrots, finely grated

300 g chopped walnuts, toasted

3 egg whites, lightly beaten

100 g olive oil

4 tbsp. runny honey

100 ml skimmed milk

Directions:

1. To make the cream cheese topping, whisk the cream cheese with an electric mixer on medium speed until it is smooth. Then, mix in the yoghurt, the double cream mixture, and add the vanilla extract.

2. Place the cream cheese topping in the fridge. Preheat the oven to Gas Mark 4 or 150C. Line a 9x9x2-inch baking tray with cooking parchment, ensuring that the parchment covers the edges of the tray. Set the tray to one side.

3. Place the plain flour, whole wheat flour, sweetener, cinnamon, baking powder, and salt in large bowl and mix thoroughly.

4. Add the carrots, 200g of the nuts, egg whites, oil, honey, and milk. Stir the mixture thoroughly, then spread it evenly in the pan.

5. Bake in the preheated oven for 20 minutes. Cool the bars in the pan on a wire rack. Using the edges of the parchment, remove the uncut bars from the baking tray, then spread the cream cheese topping evenly over the top.

6. Sprinkle the remaining 100g of nuts on top, and slice the nut cake into 20 bars. Value (per serving) Calories 249

Bon Appetit!