Raspberry and Cream Cheese Cake

• nonstick cooking spray
• 1 14 cups all-purpose flour
• 1 14 teaspoons baking powder
• 1 teaspoon lemon peel, shredded
• 14 teaspoon baking soda
• 14 teaspoon salt
• 14 cup granulated sugar
• 12 cup Splenda granular
• 3 tablespoons unsalted butter or 3 tablespoons margarine, softened
• 14 cup egg white
• 1 teaspoon vanilla
• 12 cup low-fat buttermilk
• 2 ounces reduced-fat cream cheese, softened (Neufchatel)
• 14 cup Splenda granular
• 2 tablespoons egg whites
• 1 cup raspberries
• raspberries (to garnish) (optional)
• 2 tablespoons sifted powdered sugar

1. Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside.
2. In a medium bowl stir together the flour, baking powder, lemon peel, and baking soda, set aside.
3. In a medium mixing bowl beat the 1/4 cup granulated sugar and 1/2 cup Splenda and butter with an electric mixer on medium to high speed until combined.
4. Add the 1/4 cup egg whites and the vanilla.
5. Beat on low to medium speed for 1 minute.
6. Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition.
7. Pour into prepared pan.
8. In a small mixing bowl beat the cream cheese and the 1/4 cup Splenda on medium to high speed until combined.
9. Add the 2 tablespoons egg product.
10. Beat until combined.
11. Arrange the 1 cup raspberries over the batter in the pan.
12. Pour the cream cheese mixture over all.
13. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean.
14. Cool slightly on wire rack.
15. Serve warm.
16. If desired, top with additional fruit.
17. Sprinkle with powdered sugar.

nonstick cooking spray, flour, baking powder, lemon peel, baking soda, salt, sugar, splenda, unsalted butter, egg white, vanilla, lowfat buttermilk, cream cheese, splenda, egg whites, raspberries, raspberries, powdered sugar

Taken from www.food.com/recipe/raspberry-and-cream-cheese-cake-233667 (may not work)