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PHILADELPHIA Very-Berry Cake

By: Philadelphia  
"A sweet topping of blueberries and raspberries is baked on top of a lemon-flavored cake made with cream cheese."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 57 people have saved this

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
1 Hr 55 Min

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Original Recipe Yield 1 cake
 

Ingredients

  • 1/2 cup Philadelphia 95% Fat Free Cream Cheese Product
  • 3/4 cup sugar, divided
  • 2 egg whites
  • 1 tablespoon lemon zest
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/3 cup fat-free sour cream
  • 3 cups mixed fresh blueberries and raspberries, divided
  • 2 teaspoons flour
  • 3/4 cup thawed Cool Whip Light Whipped Topping

Directions

  1. Heat oven to 350 degrees F.
  2. Beat cream cheese product and 1/2 cup sugar in large bowl with mixer until well blended. Add egg whites and lemon zest; mix well. Mix 1 cup flour and baking soda. Add to cream cheese mixture alternately with sour cream, mixing well after each addition. (Do not overmix.)
  3. Spray 9-inch springform pan with cooking spray; spread cream cheese mixture onto bottom and 1 inch up side of pan. Toss 2 cups berries with remaining sugar and flour; spoon over cream cheese mixture to within 1/2 inch of edge.
  4. Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes before removing rim of pan. Cool cake completely. Serve topped with remaining berries and Cool Whip. Refrigerate leftovers.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 135 | Total Fat: 0.7g | Cholesterol: 2mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2009 by autumn_sparkle 
Very nice...light, fluffy and the real tang and sweet of berries. the whipped topping... MORE

 
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