Berry-Berry Cake

photo by:kraft

Made this for Easter and it was an instant hit! I also thought it would rise a little higher but when we cut into it, it was perfect. Thanks for something light to finish ...read more

posted by

franceswilson

on 4/24/2012

time

prep:

20 min

total:

1 hr 35 min

servings

total:

12 servings

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What You Need

1/3

cup PHILADELPHIA 1/3 Less Fat than Cream Cheese

3/4

cup sugar, divided

egg whites

tsp. lemon zest

cup plus 2 tsp. flour, divided

1/2

tsp. baking soda

1/3

cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream

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.

Kraft Kitchens Tips

How to Store

Refrigerate leftovers.

Special Extra

Garnish with powdered sugar just before serving.

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a cook

posted:7/5/2004

My daughter-in-law made this dessert for the 4th of July picnic, it was delicious and nutritious. It wasn't too sweet and full of lucious fruit, I had to have the recipe and will make for my next bridge party.

teddybearmaker

posted:7/5/2004

I baked this cake for a 4th. of July barbeque at my sons house. Great results. The cake was delicious, low in fat and really beautiful to look at. Everyone loved it.

a cook

posted:7/4/2004

A friend made this for a party and my son couldn't get enough of it!

nktabor

posted:6/23/2004

I thought it was very good, easy to make. I did slightly vary it by adding strawberries also. I will surely make this again. A good summertime dessert to share with guests!

b2bwild01

posted:6/13/2004

I made this recipe for a graduation, anniversary party and all I heard were great things. Then I made it again for a party at work, because I had such great reviews at the party the day before. I would recommend this recipe for any occassion. IT IS GREAT!

ginneub1

posted:6/11/2004

My husband LOVES this cake. It is very easy to make, and also looks wonderful! It would make a great 4th of July dessert. It would also be good with different fruit...so you could mix it up!

thekatsmeow110

posted:6/9/2004

It was a bit of work to make the first time, but we love the taste! I used fresh raspberries and blueberries and I'll definately make it again soon!

a cook

posted:6/8/2004

I used "regular" instead of "light" ingredients because that's what I happened to have on hand, and it turned out great.

galamiller

posted:5/2/2004

I used fresh strawberries & frozen blueberries (which I had on hand) for this cake. This was a simple recipe. My husband said it was the prettiest cake he'd ever seen. It tasted as good as it looked.

blarchiero

posted:3/26/2004

I made this for a co-worker's B-day, who is very health conscious, it was a BIG hit with everyone!