- 3/4 cup dry bran cereal crumbs (we used Kellogg’s All-Bran cereal, pulsed in food processor)
- 3 (8 ounce) packages fat-free cream cheese, warmed in a microwave for 15 seconds
- 1/2 cup SPLENDA® Sugar Blend
- 3 egg whites
- 1 egg
- 3/4 cup fat-free plain yogurt
- 4 teaspoons vanilla extract
- 1 teaspoon grated lemon peel
- 1 tablespoon cornstarch
- 1/4 cup blueberries
- 1 pint medium strawberries, trimmed to uniform size
- Place a rack in the bottom third of the oven. Preheat oven to 325 degrees F. Coat bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Sprinkle crumbs evenly over the pan bottom. Set aside.
- In the bowl of an electric mixer, combine cream cheese and SPLENDA(R) Sugar Blend. On medium speed, beat until smooth. (If lumps remain, use a spatula to smooth them before proceeding.) Reduce speed to low, adding egg whites and egg, one at a time, as you continue to mix. Add yogurt, vanilla, and lemon peel. Mix to incorporate, being careful not to overbeat. Add cornstarch and mix until just combined. Pour batter into prepared pan.
- Bake for 40 to 45 minutes, or until top is well set but center is still slightly soft and edge is light golden brown.
- Remove pan from oven. Run a butter knife around the inner edge but do not remove the pan side. Let stand to cool for 30 minutes before refrigerating. Chill at least 4 hours before serving.
- Remove the pan side. With the berries, decorate cake to resemble a flag: Place the blueberries in the upper left and then arrange the strawberries in horizontal stripes to cover the remainder of the cake. Cut and serve.