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Dessert

Berry-Berry Cake

Berry-Berry Cake recipe
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What You Need

1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread
1/3 cup plus 2 tsp. brown sugar blend sugar replacement, divided
2 egg whites
2 tsp. lemon zest
1 cup plus 2 tsp. flour, divided
1/2 tsp. baking soda
1/3 cup fat-free sour cream
2 cups mixed fresh blueberries and raspberries, divided
3/4 cup thawed Cool Whip Light Whipped Topping

Make It

HEAT oven to 350°F.

BEAT cream cheese spread and 1/3 cup brown sugar replacement in large bowl with mixer until well blended. Add egg whites and zest; mix well. Mix 1 cup flour and baking soda. Add to cream cheese mixture alternately with sour cream, beating just until blended after each addition. Spread onto bottom and 1 inch up side of 9-inch springform pan sprayed with cooking spray.

COMBINE 1 cup berries, remaining brown sugar replacement and flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge.

BAKE 35 to 40 min. or until toothpick inserted in centre 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. Refrigerate leftovers.

kraft kitchens tips

Note
Seasonal berries make this dessert irresistible. Use whatever fresh berries are available.
Special Extra
Dust cake with icing sugar for an elegant touch.
K:44038v0ec:88016

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