Berry-Berry Cake

• 1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 3/4 cup sugar, divided
• 2 egg whites
• 2 tsp. lemon zest
• 1 cup plus 2 tsp. flour, divided
• 1/2 tsp. baking soda
• 1/3 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
• 3 cups mixed fresh blueberries and raspberries, divided Whole Foods 3 For $10.00 thru 02/09
• 1-1/2 cups thawed COOL WHIP FREE Whipped Topping

1. Heat oven to 350F.
2. Beat reduced-fat cream cheese and 1/2 cup sugar 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 well after each addition.
6. (Do not overmix.)
7. Spray 9-inch springform pan with cooking spray; spread cream cheese mixture onto bottom and 1 inch up side of pan.
8. Toss 2 cups berries with remaining sugar and flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge.
9. Bake 40 to 45 min.
10. or until toothpick inserted in center comes out clean.
11. Cool 10 min.
12. Remove rim of pan.
13. Cool completely.
14. Top with remaining berries just before serving.
15. Garnish with COOL WHIP.
16. Refrigerate leftovers.

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

Taken from www.kraftrecipes.com/recipes/berry-berry-cake-74893.aspx (may not work)