Any Berry Cream Cheese Cake

1 yellow or white super moist cake mix
1 ¼ cups skim milk
¼ cup fat free sour cream
5 egg whites
1 teaspoon vanilla –optional
fresh berries – optional

1. Lightly spray a nonstick, stick resistant or glass 13 x 9 – inch pan with cooking spray and set aside. Preheat oven to 350º F. In a separate bowl whisk egg whites together with milk, sour cream and vanilla. Following cake mix directions mix wet ingredients together with dry until combined.

2. Pour batter into pan and smooth out top. Bake at 350º for 35-38 minutes or until cakes tests done. Remove cake from oven cool in pan. After cake has cooled completely spread cake with cream cheese frosting and top with prepared berry topping. Serve or cover and chill until ready to serve.

Yield 16 servings each at approximately 287 calories; 2.4 grams total fat; 1.4 grams saturated fat; 1 milligram cholesterol 63 grams total carbohydrate; 1.4 gram dietary fiber; 4 grams protein; 289 milligrams sodium.

Compare with traditional recipe at 11 grams total fat and 345 calories

Fat Free Cream Cheese Frosting
½ cup fat free cream cheese
3 cups confectioner’s sugar
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
¼ teaspoon vanilla extract

1. Beat cream cheese together with confectioner’s sugar, sour cream, lemon juice and vanilla until smooth. Cover and set aside until ready to frost cake.
Fresh Berry Topping
1 16-ounce package frozen berries, blackberries, strawberries, raspberries or mixed berries no sugar added thawed
2 tablespoons cornstarch
1/2 cup water
1/2 cup sugar
1 tablespoon fresh lemon juice
pinch salt
1/2 teaspoon grated lemon rind

1. Drain juice off of berries and set aside. Mix cornstarch together with water until dissolved. Combine berry juice with sugar, salt and lemon rind in a medium size heavy saucepan. Add water and cornstarch mixture to pan and cook all ingredients together over medium high heat until thickened and clear.

2. Remove sauce from heat cool slightly. Fold berries gently into sauce and allow to cool completely before serving.

Yield: 2 1/2 cups or 20 1 oz. servings (2 tablespoons) at approximately 33 calories; 0 fat; 0 cholesterol; 8 grams carbohydrate; 0 protein; 0 sodium.


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