Berry-Berry Cake

Thank you Cathy from Mount Airy for this recipe.  I cannot wait to make it.  Diana

Berry-Berry Cake

(83)

time prep: 20 min             total:  1 hr 35 min

servings total: 12 servings  - PointsPlus per serving=4 per serving

photo by:

kraft

 

 

What You Need

1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese

3/4 cup sugar, divided

2 egg whites

2 tsp. lemon zest

1 cup plus 2 tsp. flour, divided

1/2 tsp. baking soda

1/3 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

3 cups mixed fresh blueberries and raspberries, divided

1-1/2 cups thawed COOL WHIP FREE Whipped Topping

Make It

HEAT oven to 350°F.
BEAT reduced-fat cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add egg whites and zest; mix well. Combine 1 cup flour and baking soda. Add to cream cheese mixture alternately with sour cream, beating well after each addition. (Do not overmix.) Spread onto bottom and 1 inch up side of 9-inch springform pan sprayed with cooking spray.
TOSS 2 cups berries with remaining sugar and flour; spoon over cream cheese mixture to within 1/2 inch of edge.
BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Run knife around rim of pan to loosen cake; cool before removing rim. Spoon remaining berries over cake. Serve topped with COOL WHIP. 

    Calories

150

Total fat

2 g

Saturated fat

1.5 g

Cholesterol

5 mg

Sodium

105 mg

Carbohydrate

30 g

Dietary fiber

2 g

Sugars

16 g

Protein

3 g

Vitamin A

4 %DV

Vitamin C

8 %DV

Calcium

2 %DV

Iron

4 %DV