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Berry-Berry Cake

average rating

rate/review

prep time

20 min

total time

1 hr 25 min

makes

12 servings, 1 piece (60 g) each

photo by:

kraft

recipe by: kraft

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.