Berry Berry Cake

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

1. oven to 350u0b0 F.
2. 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.
3. 2 cups berries with remaining sugar and flour; spoon over cream cheese mixture in bottom of pan to within 1/2 inch of edge.
4. 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.
5. Calories: 150
6. Total fat: 2 g
7. Saturated fat: 5 g
8. Cholesterol: 5 mg
9. Sodium: 105 mg
10. Carbohydrate: 30 g
11. Dietary Fiber: 2 g
12. Sugars: 16 g
13. Protein: 3 g
14. Vitamin A: 4% DV
15. Vitamin C: 10% DV
16. Calcium: 2% DV
17. Iron: 4% DV

philadelphia, sugar, egg whites, lemon zest, flour, baking soda, s, blueberries, thawed cool

Taken from www.myrecipes.com/recipe/berry-berry-cake (may not work)