low-fat pumpkin cake bars

Ingredients

• CAKE:
• 1 - 15 oz cans pumpkin puree
• 1 - 6 oz packages liberté méditerranée french vanilla yogurt
• 1 teaspoon pure vanilla extract
• 4 x large egg whites
• 1 teaspoon baking soda
• 1 cup sugar
• 1 tablespoon baking powder
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon pumpkin pie spice
• FROSTING:
• 1 package cream cheese, low-fat, room temperature
• 1 cup confectioners' sugar
• 1 1/2 teaspoons pure vanilla extract
• GARNISH:
• 1/4 cup almonds, chopped, toasted