Recipe Rating:
Prep Time: 25 min
Total Time: 1 hr 20 min
Makes: 12 servings
1/3 cup PHILADELPHIA Light Cream Cheese Spread
3/4 cup sugar, divided
2 egg whites
2 tsp. grated lemon peel
1 cup plus 2 tsp. flour, divided
1/2 tsp. 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
PREHEAT oven to 350°F. Beat cream cheese spread 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 1 cup of the flour and the baking soda. Add to cream cheese mixture alternately with the sour cream, beating well after each addition. (Do not overmix.)
SPRAY 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 center comes out clean. Cool 10 min. before removing rim of pan. Top with the remaining 1 cup berries. Top each serving with 2 Tbsp. of the whipped topping.
KRAFT KITCHENS TIPS
Best of Season
Seasonal berries makes this dessert irresistible. Use whatever fresh berries are available.
Nutrition Bonus:
Take advantage of seasonal fresh berries when making this elegant low-fat cake.
Diet Exchange:
2 Carbohydrate,1/2 Fat
Nutrition (per serving)
Calories 150
Total fat 2g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 105mg
Carbohydrate 30g
Dietary fiber 2g
Sugars 16g
Protein 3g
Vitamin A 4%DV
Vitamin C 10%DV
Calcium 2%DV
Iron 4%DV
