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Berry Berry Cake

"With a smooth and tangy combination of cream cheese and sour cream, you won't miss the butter in this lemony berry cake."
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1 h 35 m servings 127 cals
Original recipe yields 12 servings

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. 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.) Spread onto bottom and 1 inch up side of 9-inch springform pan sprayed with cooking spray.
  3. Toss 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. Bake 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.

Nutrition Facts

Per Serving: 127 calories; 0.2 g fat; 28.2 g carbohydrates; 2 g protein; 0 mg cholesterol; 68 mg sodium. Full nutrition


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I loved this recipe so much I've been trying different things with the batter. I just used apples instead of the berries, and cinnamon instead of the lemon zest, and did a fourth a cup of white ...