Raspberry And Cream Cheese Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 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.