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Berry Berry Cake

By: Philadelphia

"With a smooth and tangy combination of cream cheese and sour cream, you won't miss the butter in this lemony berry cake."

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1/3 cup PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
3/4 cup sugar, divided
2 egg whites
2 teaspoons lemon zest
1 cup flour, plus
2 teaspoons flour, divided
1/2 teaspoon baking soda
1/3 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream
3 cups mixed fresh blueberries and raspberries, divided
1 1/2 cups thawed COOL WHIP FREE Whipped Topping

Directions

Heat oven to 350 degrees F.
Beat reduced-fat cream cheese and 1/2 cup sugar 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 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 in bottom of pan 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. Refrigerate leftovers.