Raspberry Cream Cheese Cake

Posted On September 27, 2008

Filed under Desserts and Snacks

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Non-stick cooking spray

1 1/4 cup all-purpose flour

1 1/4 tsp baking powder

1 tsp finely shredded lemon or orange peel

1/4 tsp baking soda

1/4 tsp salt

3/4 cup granulated sugar

3 Tbs butter of margarine, softened

1/4 cup refrigerated or frozen egg product, thawed

1 tsp vanilla

½ cup butter milk

2 ounces reduced fat cream cheese (Neufchetel softened)

1 cup raspberries or thinly sliced apricots or nectarines

Sifted powdered sugar

1. Lightly coat 9x1x1/2 inch round baking pan with cooking spray, set aside. In a medium bowl stir together flour, baking powder, lemon peel, baking soda, and salt. Set aside

2. In a medium mixing bowl beat the 3/4 cup granulated sugar and butter together with electric mixer on medium high speed until combined. Add 1/4 cup egg product and the vanilla. Beat on low to medium speed for one minute, beating just until combined after each addition. Pour into prepared pan.

3. In a small mixing bowl beat the cream cheese and the 1/4 cup granulated sugar on medium high speed until combined. Arrange the 1 cup raspberries over the batter in the pan. Pour cream cheese mixture over all.

4. Bake at 375 degrees F oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly on a wire rack. Serve warm. If desired top with additional fruit. Sprinkle with powered sugar.

Makes 10 servings. Calories 193.


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