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Categories:Viewed: 69 - Published at: 6 years ago
Ingredients
- 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
Method
- Heat oven to 350F.
- Beat 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.)
- Spray 9-inch springform pan with cooking spray; spread cream cheese mixture onto bottom and 1 inch up side of pan.
- Toss 2 cups berries with remaining sugar and flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge.
- Bake 40 to 45 min.
- or until toothpick inserted in center comes out clean.
- Cool 10 min.
- Remove rim of pan.
- Cool completely.
- Top with remaining berries just before serving.
- Garnish with COOL WHIP.
- Refrigerate leftovers.
