Need a recipe for dessert success? Just pile mixed berries atop a fluffy, citrusy cake and add a dollop of luscious COOL WHIP.
What You Need
Original recipe yields 12 servings
1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
3/4 cup sugar, divided
2 egg white s
2 tsp. lemon zest
1 cup plus 2 tsp. flour, divided
1/2 tsp. baking soda
1/3 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
3 cups mixed fresh blueberries and raspberries, divided
1-1/2 cups thawed COOL WHIP FREE Whipped Topping
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Let's 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.
How to Store
Garnish with powdered sugar just before serving.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.