Berry Berry Cake

This cake is really yummy - I substitued Splenda for anything that called for sugar.. and I also used Fresh picked Strawberries! YUMMY 1/3 cup PHILADELPHIA Light Cream Cheese Spread 3/4 cup sugar, divided 2 egg whites 2 tsp. grated lemon peel 1 cup plus 2 tsp. flour, divided 1/2 tsp. baking soda 1/3 cup Fat Free Sour Cream 3 cups mixed fresh blueberries and raspberries, divided 1-1/2 cups thawed COOL WHIP FREE Whipped Topping PREHEAT oven to 350°F. Beat cream cheese spread and 1/2 cup 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 cup of the flour and the baking soda. Add to cream cheese mixture alternately with the sour cream, beating 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 of the berries with remaining 1/4 cup sugar and remaining 2 tsp. flour; spoon over cream cheese mixture in pan to within 1/2 inch of edge. BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Cool 10 min. before removing rim of pan. Top with the remaining 1 cup berries. Top each serving with 2 Tbsp. of the whipped topping. NUTRITION INFORMATION Nutrition Bonus: Take advantage of seasonal fresh berries when making this elegant low-fat cake. Diet Exchange: 2 Carbohydrate,1/2 Fat Nutrition (per serving) Calories 150 Total fat 2g Saturated fat 1.5g Cholesterol 5mg Sodium 105mg Carbohydrate 30g Dietary fiber 2g Sugars 16g Protein 3g Vitamin A 4%DV Vitamin C 10%DV Calcium 2%DV Iron 4%DV

Thanks for the recipie, I will try it!!! Erin