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Berry Berry Cake  

Berry Berry Cake
Prep Time:
20 min
Total Time:
1 hr 15 min
Makes:
12
1/2 cup PHILADELPHIA Light Cream Cheese Spread
3/4 cup  sugar, divided
2 egg whites
1 Tbsp.  grated lemon peel
1 cup plus 2 tsp. flour, divided
1/2 tsp.  baking soda
1/3 cup fat free sour cream
3 cups  mixed fresh blueberries and raspberries, divided
3/4 cup thawed COOL WHIP Light Whipped Topping

PREHEAT oven to 350°F. Beat cream cheese and 1/2 cup of the sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and lemon peel; mix well. Mix together 1 cup of the flour and baking soda. Stir into cream cheese mixture alternately with sour cream, mixing well after each addition. (Do not over mix.)

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

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

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
Average Rating  (43)
Rated  by a cook on 12/8/2008
" Wonderful dessert. It looks beautiful, tasted great and is a nice light end to a meal. All my guests raved about it. (Be sure to use your smallest springform pan as it is not a large cake and would be too thin otherwise.)" 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1 piece (65 g)

Nutritional Information

 150
 3.5 g
 2 g
 10 mg
 115 mg
 28 g
 2 g
  Sugars
 17 g
 3 g
 4 %DV
 8 %DV
 2 %DV
 4 %DV
Diabetes Food Choices
2 Carbohydrates + 1/2 Fats


RecipeDetail