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Berry Berry Cake

Prep time 20 mins
Cook time 1 hr, 35 mins
Yield Makes 12 servings


  • 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

  1. 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