Raspberry and Cream Cheese Cake |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From BHG. I replaced some of the sugar with Splenda. This was supposed to make 10 servings, but a 9 inch round pan is only 4-6 servings in our dessert loving house! Ingredients:
nonstick cooking spray |
1 1/4 cups all-purpose flour |
1 1/4 teaspoons baking powder |
1 teaspoon lemon peel, shredded |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup granulated sugar |
1/2 cup splenda granular |
3 tablespoons unsalted butter or 3 tablespoons margarine, softened |
1/4 cup egg white |
1 teaspoon vanilla |
1/2 cup low-fat buttermilk |
2 ounces reduced-fat cream cheese, softened (neufchatel) |
1/4 cup splenda granular |
2 tablespoons egg whites |
1 cup raspberries |
raspberries (to garnish) (optional) |
2 tablespoons sifted powdered sugar |
Directions:
1. Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside.
2. In a medium bowl stir together the flour, baking powder, lemon peel, and baking soda, set aside.
3. In a medium mixing bowl beat the 1/4 cup granulated sugar and 1/2 cup Splenda and butter with an electric mixer on medium to high speed until combined.
4. Add the 1/4 cup egg whites and the vanilla. Beat on low to medium speed for 1 minute. Alternately add the flour mixture and buttermilk to the egg mixture, beating just until combined after each addition. Pour into prepared pan.
5. In a small mixing bowl beat the cream cheese and the 1/4 cup Splenda on medium to high speed until combined. Add the 2 tablespoons egg product. Beat until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour the cream cheese mixture over all.
6. Bake in a 375 degree F oven for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. If desired, top with additional fruit. Sprinkle with powdered sugar.
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