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

1. Preheat oven to 350°F.

2. With electric mixer, beat cream cheese, vanilla, and 1/2 cup sugar in a large bowl on medium speed until well blended.

3. Add egg whites and lemon peel and continue to mix.

4. Add 1 cup of the flour and the baking soda.

5. Add sour cream; mix until well blended.

6. Spray 9-inch springform pan with cooking spray. Spread cream cheese batter into pan.

7. 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.

8. Bake 45 minutes. Cool 20 minutes; remove the rim of the pan.

9. Top with layer of whipped topping and remaining berries. Sprinkle with powdered sugar.