Prep Time
20 Mins
Cook Time
1 Hour 35 Mins
Yield
Makes 12 servings

How to Make It

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: 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

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