Flavorful Mint Berry Cake
Serving Size / Yield
- 1/3 C. Philadelphia Light Cream Cheese Spread
- 3/4 C. sugar, divided
- 2 egg whites
- 2 tsp. grated lemon peel
- 1 C. plus 2 tsp. flour, divided
- 1/2 tsp. baking soda
- 1/3 C. Fat Free Sour Cream
- 3 C. mixed fresh blueberries and raspberries, divided
- Mint leaf garnish
- Store bought mint whipped cream
Begin by preheat oven to 350 degrees. Beat cream cheese spread and 1/2 C. of the sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and lemon peel; mix well. Mix 1 C. of the flour and the baking soda. Add to cream cheese mixture alternately with the sour cream, beating well after each addition. (Do not over-mix.) Spray 9-inch spring-form pan with cooking spray; spread cream cheese mixture onto bottom and 1 inch up side of pan.
Toss 2 C. of the berries with remaining 1/4 C. sugar and remaining 2 tsp. flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing rim of pan. Top with the remaining 1 C. berries. Top each serving with 2 Tbs. of mint whipped cream topping and mint leaf garnish.