Berry-Berry Cake

• 1/2 cup Philadelphia Light Cream Cheese Product
• 1/3 cup plus 2 tsp. brown sugar blend sugar replacement, divided
• 2 egg whites
• 2 tsp. lemon zest
• 1 cup plus 2 tsp. flour, divided
• 1/2 tsp. baking soda
• 1/3 cup fat-free sour cream
• 2 cups mixed fresh blueberries and raspberries, divided
• 3/4 cup thawed Cool Whip Light Whipped Topping

1. Heat oven to 350F.
2. Beat cream cheese product and 1/3 cup brown sugar replacement in large bowl with mixer until well blended.
3. Add egg whites and zest; mix well.
4. Mix 1 cup flour and baking soda.
5. Add to cream cheese mixture alternately with sour cream, beating just until blended after each addition.
6. Spread onto bottom and 1 inch up side of 9-inch springform pan sprayed with cooking spray.
7. Combine 1 cup berries, remaining brown sugar replacement and flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge.
8. Bake 35 to 40 min.
9. or until toothpick inserted in centre comes out clean.
10. Run knife around rim of pan to loosen cake; cool before removing rim.
11. Spoon remaining berries over cake.
12. Serve topped with Cool Whip.
13. Refrigerate leftovers.

cream cheese, brown sugar blend sugar replacement, egg whites, lemon zest, flour, baking soda, sour cream, blueberries

Taken from www.kraftrecipes.com/recipes/berry-berry-cake-88016.aspx (may not work)