Bursting With Berrries Cake
1/3 cup Cream Cheese Spread
3/4 cup Sugar, divided
2 Egg Whites
2 tsp grated lemon peel
1 cup plus 2tsp flour, divided
1/2 tsp baking soda
1/3 cup Sour Cream
3 cups mixed fresh blueberries and raspberries divided
1 1/2 cups thawed Cool Whip divided
Preheat oven to 350F
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 baking soda
Add to cream cheese mixture alternately with sour cream, beating well after each addition
Do not over mix
Spray a 9 in spring form pan with cooking spray; spread cream cheese mixture onto bottom and 1 inch up side of prepared pan
Toss 2 cups of the berries with remaining 1/4 cup sugar and remaining 2 tsp. flour; spoon over the cream cheese mixture in pan to within 1/2 in 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 remaining 1 cup berries
Top each serving with 2 tbsp Whipped topping
Makes 12 servings
Home 
