 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 5 |
|
If you like berries, and light desserts, then try this. Its a light spring/summer dessert my teacher gave me... I like to freeze the remaining 1 cup of berries and instead of garnishing the loaf with it, I pour some whipping cream on it as a nice side dish. Ingredients:
1/3 cup light cream cheese |
3/4 cup sugar, divided in two bowls |
2 egg whites |
2 lemons, rind of, grated |
1 cup flour, divided |
2 teaspoons flour |
1/2 teaspoon baking soda |
1/3 cup fat free sour cream |
3 cups mixed berries, divided (fresh or frozen) |
Directions:
1. Preheat oven to 350°F, and grease and flour a 9 x11 cake pan. (grease normally, then toss about 3 tablespoons inside and shake around until all sides are floured, then discard the remaining flour.)
2. With an electric mixer beat the cream cheese and half of the sugar together in a large bowl.
3. Mix in the egg whites and lemon peel. Then in a separate bowl add 1 cup of the flour and baking soda and mix well.
4. Add this to the cream cheese mixture alternately with sour cream, making sure to mix well after each addition.
5. Pour the cream cheese mixture into the cake pan. Then toss 2 cups of the berries with left over 1/4 cup sugar and 2 teaspoons of flour on top of the batter.
6. Now bake it for 40-45 minutes, or until a wooden skewer comes out clean.
7. Garnish with the remaining cup of berries and dust with icing sugar before serving. You can serve it cold or slightly warm. its a very nice light spring dessert.
|
|