Berry-Berry Cake

Name: Berry-Berry Cake
Ingredients: 1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese; 3/4 cup sugar, divided; 2 egg whites; 2 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09; 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 Whole Foods 3 For $10.00 thru 02/09; 1-1/2 cups thawed COOL WHIP FREE Whipped Topping

9 ingredients

13 steps

Ingredients

1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
3/4 cup sugar, divided
2 egg whites
2 tsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
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 Whole Foods 3 For $10.00 thru 02/09
1-1/2 cups thawed COOL WHIP FREE Whipped Topping

Directions

1

Heat oven to 350F.
2

Beat reduced-fat cream cheese and 1/2 cup sugar in large bowl with mixer until blended.
3

Add egg whites and zest; mix well.
4

Combine 1 cup flour and baking soda.
5

Add to cream cheese mixture alternately with sour cream, beating well after each addition.
6

(Do not overmix.)
7

Spread onto bottom and 1 inch up side of 9-inch springform pan sprayed with cooking spray.
8

Toss 2 cups berries with remaining sugar and flour; spoon over cream cheese mixture to within 1/2 inch of edge.
9

Bake 40 to 45 min.
10

or until toothpick inserted in center comes out clean.
11

Run knife around rim of pan to loosen cake; cool before removing rim.
12

Spoon remaining berries over cake.
13

Serve topped with COOL WHIP.