- 8
Ingredients
- 3 Tbsp. butter, softened
- 3/4 cup sugar, divided
- 1/4 cup plus 2 Tbsp. egg substitute, divided
- 1 tsp. grated lemon peel
- 1 tsp. vanilla extract
- 1-1/4 cups all-purpose flour
- 1-1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup buttermilk
- 1 cup fresh raspberries
- 2 ounces reduced-fat cream cheese
- 1 tsp. confectioners' sugar
Preparation
Step 1
In a large mixing bowl, beat butter and 1/2 cup sugar until crumbly, about 2 minutes. Beat in 1/4 cup egg substitute, lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to the butter mixture alternately with the buttermilk.
Pour into a 9-inch springform pan coated with cooking spray; sprinkle with berries. In a small mixing bowl, beat cream cheese and remaining sugar until fluffy. Beat in remaining egg substitute. Pour over berries.
Place pan on a baking sheet. Bake at 375 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge or pan to loosen; remove sides of pan. Sprinkle with confectioners' sugar. Serve warm. Refrigerate leftovers.