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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usarmybaby03

posted:3/16/2005

I made this cake for my husband's birthday. He is not a lover of icing, so I thought this would be a nice alternative to the traditional birthday cake. It was a hit! Everyone loved it. The best part...I made it when the berries were in season! If you can get the berries from a local farm or farmer's market, it makes all the difference in the world! :-)

a cook

posted:3/16/2005

My 18 year old son has made this dessert twice. I had to show him how to separate eggs. That was the extent of the difficulty he had with this recipe. It is delicious, and was a big hit with our family.

patience070

posted:3/16/2005

I have made this recipe multiple times. My guests and I love it. It is so summery and fresh - with that slight hint of lemon. Make sure that you top it with the required berries and whipped cream. (Sometimes I substitute vanilla icecream.) It really is easy once you get the hang of it.

a cook

posted:12/4/2004

When I made this cake it just did not turn out.

Yogiwife

posted:11/21/2004

I decided to make this dessert becasue the photo of it is beautiful. While making it I was having doubts becasue the batter was very thick and it was unusual for me. But don't be alarmed you're doing fine! The cake was sensational and my guest loved it! This is a keeper...thank you kraft.

AUNT MEOW

posted:11/12/2004

It was easy to make, and it tasted just as wonderful as it looked!

Stacye1013

posted:9/12/2004

I made this for our end of the year BBQ for Labor Day. Everyone loved the cake and will be expecting it again next summer.

ajebstew

posted:9/10/2004

I wasn't off to a good start with this cake and I was surprised when everyone loved it and wanted the recipe! I will make this cake again tomorrow at a party I'm throwing! good luck!

a cook

posted:9/6/2004

I have made the recipe about 6 times already. Everyone who has tried it loved it & wanted the recipe. The only thing I chnged was to sub splenda for the 1/2 cup of sugar in the cake. I used the real sugar with the berries.

a cook

posted:8/10/2004

Excellent! Easy to make and delicious! I had so many comments about how unusual the cake looked and how pretty it was. People were asking for the recipe.