Berry-Berry Cake

Ingredients

• 0.5 tsp baking soda 
• 0.3 cup knudsen cream fat free sour
• 2  egg whites 
• 1.5 cups cool whip free whipped topping thawed
• 1 cup flour divided
• 2 tsp lemon zest 
• 3 cups blueberries and raspberries mixed fresh divided
• 0.8 cup sugar divided
• 0.3 cup philadelphia 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• toothpicks
• springform pan

Directions

1. Heat oven to 350F.
2. Beat reduced-fat cream cheese and 1/2 cup sugar in large bowl with mixer until blended.
3. Add egg whites and zest; mix well.
4. Combine 1 cup flour and baking soda.
5. Add to cream cheese mixture alternately with sour cream, beating well after each addition. (Do not overmix.)
6. Spread onto bottom and 1 inch up side of 9-inch springform pan sprayed with cooking spray.
7. Toss 2 cups berries with remaining sugar and flour; spoon over cream cheese mixture to within 1/2 inch of edge.
8. 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.
9. Serve topped with COOL WHIP.