Berry Berry Cake

Kraft Desserts
Berry Berry Cake RecipesRecipe
Makes 12 servings


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1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese, softened
3/4 cup sugar, divided
2 egg whites
2 teaspoons lemon zest
1 cup plus 2 tsp. flour, divided
1/2 teaspoon 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


Prep: 20 Minutes
Cook: 1 Hour, 35 Minutes

HEAT oven to 350° F.

BEAT reduced-fat cream cheese and 1/2 cup sugar in large bowl with mixer until well blended. Add egg whites and zest; mix well. Mix 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 in bottom of pan 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. Refrigerate leftovers.

Nutritional Information
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: 10% DV
Calcium: 2% DV
Iron: 4% DV

Created date

February 2010