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
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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