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Berry-Berry Cake

Berry-Berry Cake recipe
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 more
posted by
on 4/24/2012
20 min
1 hr 35 min
12 servings
Magazine Acquisition

What You Need

cup  PHILADELPHIA 1/3 Less Fat than Cream Cheese
cup  sugar, divided
 egg whites
tsp.  lemon zest
cup  plus 2 tsp. flour, divided
tsp.  baking soda
cup  BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
cups  mixed fresh blueberries and raspberries, divided
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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