Berry Berry Cake

(from CollegeCook’s recipe box)

Nutrition (per serving)
Calories 150
Total fat 2g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 105mg
Carbohydrate 30g
Dietary fiber 2g
Sugars 16g
Protein 3g
Vitamin A 4%DV
Vitamin C 10%DV
Calcium 2%DV
Iron 4%DV

Source: Cool Whip

Prep time: 25 minutes
Cook time: 45 minutes
Serves 12 people

Categories: Dessert, Fruit

Ingredients

  • 1/3 cup PHILADELPHIA Light Cream Cheese Spread
  • 3/4 cup sugar, divided
  • 2 egg whites
  • 2 tsp. grated lemon peel
  • 1 cup plus 2 tsp. flour, divided
  • 1/2 tsp. baking soda
  • 1/3 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream
  • 3 cups mixed fresh blueberries and raspberries, divided
  • 1-1/2 cups thawed COOL WHIP FREE Whipped Topping

Directions

  1. PREHEAT oven to 350°F.

  2. Beat cream cheese spread and 1/2 cup of the sugar in large bowl with electric mixer on medium speed until well blended.

  3. Add egg whites and lemon peel; mix well.

  4. Mix 1 cup of the flour and the baking soda.

  5. Add to cream cheese mixture alternately with the sour cream, beating well after each addition. (Do not overmix.)

  6. SPRAY 9-inch springform pan with cooking spray; spread cream cheese mixture onto bottom and 1 inch up side of pan. T

  7. oss 2 cups of the berries with remaining 1/4 cup sugar and remaining 2 tsp. flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge.

  8. BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. before removing rim of pan. Top with the remaining 1 cup berries. Top each serving with 2 Tbsp. of the whipped topping.

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