Very Berry Confection
You can vary the berries, depending on the season. This is a relatively healthful dessert, and beautiful on the table.
INGREDIENTS | SERVES 12
- 1/3 cup whipped cream cheese
- 1 teaspoon vanilla extract
- 3/4 cup sugar, divided
- 2 egg whites
- 2 teaspoons grated lemon peel
- 1 cup plus 2 tablespoons flour, divided
- 1/2 teaspoon baking soda
- 1/3 cup low-fat sour cream
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 2 cups low-fat whipped topping
- 1/4 cup powdered confectioners’ sugar
- Nonstick cooking spray
Preheat oven to 350°F.
With electric mixer, beat cream cheese, vanilla, and 1/2 cup sugar in a large bowl on medium speed until well blended.
Add egg whites and lemon peel and continue to mix.
Add 1 cup of the flour and the baking soda.
Add sour cream; mix until well blended.
Spray 9-inch springform pan with cooking spray. Spread cream cheese batter into pan.
Toss 2 cups of the berries with the remaining 1/4 cup sugar and 2 tablespoons flour. Pour over the cream cheese mixture, covering the entire batter.
Bake 45 minutes. Cool 20 minutes; remove the rim of the pan.
Top with layer of whipped topping and remaining berries. Sprinkle with powdered sugar.
Low-Fat Whipped Toppings
Whipped toppings came on the market as a substitute for whipped cream, creating a lower-fat, lighter version of highly saturated whipped cream. However, now with the trans fat issue, learn to read the ingredient label. Therefore, look for a low-fat whipped topping that does not contain partially hydrogenated vegetable oil.