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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joycecbz

posted:9/24/2008

I made this for a family reunion. I used blueberries, blackberries, raspberries, and strawberries. It was wonderful! You would never know that it was so low in fat.

renauerc

posted:8/3/2008

I thought this tasted good but looked better. My family was so impressed that I made it! I thought it tasted good but was more of a brunch cake than a desert cake. I followed the directions exactly as written.

lmahaffey2

posted:6/30/2008

This is something to crave! I made it just the way it said, then added some strawberries in at the last minute. I made this for a small dinner party and it was delicious! You would never know it was virtually fat free!!

a cook

posted:6/26/2008

Delicious! Super easy to make and my family loves this.

annabart22

posted:5/21/2008

I got to tell ya, after reading these reviews with some liking it and some not and the bad reviews was more about the doughy taste I decided to make this recipe and enter it in a contest we had here at work. As I was making the batter I tasted it and it tasted like flour and I was questioning myself about entering it. I baked it as directed, the cake itself did not look like the picture, actually my cake was only 1" high. I completed the cake and entered it. This cake came in FIRST PLACE. I was so excited. I decided to taste it myself and it was pretty good. I think it should be called a tart and not a cake. In any event ... thanks Kraft, I'll be making this again.

l012bm2

posted:3/25/2008

This was quite delicious. It was the perfect spring dessert to serve for Easter dinner! But the best thing of all is that it was easy!

chrystnamigs

posted:3/10/2008

This cake is absolutely delicious!!! I am doing Weight Watchers so wanted a nice lowfat desert for a dinner i was going to. Never would know it was low fat. The only thing i would change is i would use a little less suger when mixing it with the berries. It was a little two sweet, but other than that i will def make this cake again and again!!!!

a cook

posted:9/3/2007

It's good as it can use alternate tpes of berries or fruit. I'm going to use tropical fruits for my first version. I know I'll make serveral versions of this cake.

hunnydew23

posted:7/23/2007

This cake is sooo good! We used frozen mixed berries instead of fresh with good results. Anyone who loves lemon cakes will love this! I also have to say that I was surprised that it didn't resemble cheesecake at all (which was fine by me--I don't particulary care for cheesecake) and the cake was fairly dense.

a cook

posted:7/25/2006

I made this for my wife for Mother's Day, she made it for her bunco's group, and we made it again for another get-togther. This recipe is very easy, but looks elegant; it tastes delicious and is low fat. What more could you ask?