Desserts

Berry-Berry Cake

(83)

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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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franceswilson

posted:4/24/2012

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 a wonderful dinner with friends.

dawna0b880

posted:9/6/2010

I loved it, even though I think I did something wrong and it didn't rise much...like the idea of tossing the berries in triple sec or grand marnier...

kmschief50

posted:6/12/2010

Awesome recipe and very versatile. I used blueberries, blackberries and strawberries. Easy and quick and would make again.

a cook

posted:7/11/2009

this was horrible!

a cook

posted:6/27/2009

This was very yummy!It had a nice lemon flavor, with the berries it was sweet.Oh, so yummy!

gailmedaris

posted:4/27/2009

I have made this recipe a few times and it is very good and everyone loved it! I used frozen berries and it turned out great!

GPdogma

posted:4/9/2009

I am making this for my best friend's 50th birthday dinner, so I had to try it out first. We really like it. It's not heavy feeling when you eat it and it's very pretty. I tossed the extra berries with Grand Marnier for extra flavor. I think she will really like it!

a cook

posted:3/5/2009

EXCELLENT & EASY! I made this for my Book Club where everyone is watching their weight. It was a hit! I followed the directions/recipe as printed except I used the zest of two lemons (I like lemons). For the fruit on the side (made a big bowl for or group), I added blackberries, added some sugar and triple sec.

alex276

posted:12/25/2008

LOVE, LOVE this cake. I made this for Christmas and everyone really liked it. I don't think they would of even known it was low fat if I hadn't told them. I didn't have a springform pan and I couldn't find a 9 inch pan so I used a 8 inch glass pie plate and it worked perfectly. This is definatly going in my keeper file.

a cook

posted:10/26/2008

This cake is positively excellent in flavor and texture. I made it for a 4th of July gethering last year and everyone who ate it requested the recipe. Monica

K:44038v1 :64201

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Berry-Berry Cake

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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