Ingredients

1/3 cup light cream cheese

2 egg whites

3/4 cup granulated sugar

1 cup plus 2 tsp flour

1/2 tsp baking soda

1/3 cup fat free sour cream

grated lemon rind

3 cups of fresh berries, ie blueberries, raspberries, blackberries, etc.

1 cup light cool whip

1/8 cup powdered sugar

Preparation

  1. Preheat oven to 350°F.
  2. Beat cream cheese and 1/2 cup of the sugar in large bowl with electric mixer on medium speed until well blended.
  3. Add egg whites and lemon peel
  4. Mix 1 cup of the flour and baking soda. Add to cream cheese mixture alternately with sour cream, beating well after each addition.
  5. Spray a 9-inch springform pan with cooking spray; spread cream cheese mixture onto bottom and 1 inch up side of pan.
  6. 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.
  7. Bake for 40 to 45 min. or until toothpick inserted in centre comes out clean. Cool 10 min. before removing rim of pan. Top with the remaining 1 cup berries. Top each serving with 1 Tbsp. whipped topping. Sprinkle with powdered sugar if desired.