Berry-Berry Cake

By Blondie

Ingredients

• 1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 3/4 cup sugar, divided
• 2 egg whites
• 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

Details

Servings 12
Preparation time 20mins
Cooking time 95mins

Preparation

Step 1

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.

150 calories - 30 carbs