- 1/2 cup Philadelphia 95% Fat Free Cream Cheese Product
- 3/4 cup sugar, divided
- 2 egg whites
- 1 tablespoon lemon zest
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/3 cup fat-free sour cream
- 3 cups mixed fresh blueberries and raspberries, divided
- 2 teaspoons flour
- 3/4 cup thawed Cool Whip Light Whipped Topping
- Heat oven to 350 degrees F.
- Beat cream cheese product and 1/2 cup sugar in large bowl with mixer until well blended. Add egg whites and lemon zest; mix well. Mix 1 cup flour and baking soda. Add to cream cheese mixture alternately with sour cream, mixing 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 to within 1/2 inch of edge.
- Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes before removing rim of pan. Cool cake completely. Serve topped with remaining berries and Cool Whip. Refrigerate leftovers.