Email to wiccadwoman      

Recipe Categories: wiccadwoman's HOME PAGE4THofJULY ABM ALCOHOLICdrinks APPETIZERS BAZAAR BBQ BEANS BEVERAGES BREAD BREADSFORDINNER BREAKFAST BROWNIESandBARS CAJUNandCREOLE CAKEMIXreciipes CAKES CAMPING CANDY CANNING CASSEROLES CASTiron CELTIC CHEESEBALLS CHEESECAKES CHILI CHINESE CHRISTMAS CHURCH CITRUS39ADES39 CLAYPOT COFFEEcakes COFFEErecipes CONDIMENTS COOKIEPRESScookies COOKIES COOKIESfromCAKEMIXES COOKINGfor2 CRACKERS CRAFTS CROCKPOT CROCKPOTappetizers CROCKPOTbeverages CROCKPOTbreakfast CROCKPOTdesserts CROCKPOTsides CROCKPOTsoups_stewsandchilis CROWDcooking DANISHrecipes DAYbeforePAYDAY DESSERTS DESSERTtoppings DIABETIC DIETS DIPPEDchocolates DIPS DRIEDfoods EASTER EDIBLEFLOWERS EGGS ETHNIC FAMILYfavoritesTNT FLAVOREDoilsandvinegars FONDUES FOODstorage FREEZERfare FrenchToast FROSTINGSandICINGS FRUIT FUDGE GARDENING georgeFORMANgrill GIFTSfrommyKITCHEN GIFTSinaJAR GRAVIES GREEK GROUNDbeef HALLOWEEN HEALTHYsnacks HOTBEVERAGES HOUSEHOLD ICECREAMandSORBETSetc ITALIAN JAMSandJELLIES JAPANESE JELLOSALADS JonesFamily KIDS LAMB LEFTOVERS LOWCARB LOWFAT LUNCH MadHungryTV MAINdishPIES MAINENTREES MAKEyourOWN MARINADES MARINADESandRUBS MEDICINAL MENUS MEXICAN MICROWAVE MOMandDAD MOVIEnights MUFFINS myFAVORITES NONEDIBLES PAMPEREDchef PANCAKESandWAFFLES PASTA PASTRIES PETS PICNICFARE PIES PIZZAS POPCORN PORK POTATOsides POTlucks POULTRY POUNDcakes PPFM PRESSUREcooker QUICKandEASY QUICKandEASYdesserts QUICKbreads RAMEN RECIPESFORALEC RECIPESforBRIANNA RecipesforGordon RECIPESforGORDON RECIPESforJORDYN RECIPESforME RECIPESforSEAN RECIPEsites RICE SALADandDRESSING SALADandDRESSINGSII SANDWICHES SANDWICHmachine SANDWICHshop SAUCES SCONES SCOTTISH SEAFOOD SEASONINGS SHAKESandMALTS SIDES SKEWERSandKABOBS SKILLETS SLEEPovers Slushies SMOOTHIESetc SNACKS SOUPSandSTEWS SPECIALoccasions SPECIALTIES SPREADS SQUASHrecipes STPATTYS SUMMERdishes SUNDAYDINNER SYRUPS TEAparty TEAS THANKSGIVING TIPSandHINTS TRUFFLES VALENTINES VEGETABLES VEGETARIAN VITAMIXrecipes wedding whfoodscom WINGS WW WWpointcharts ZUCCHINI zzSTUFFzz

Any Berry Cream Cheese Cake




Source of Recipe


ksl.com


List of Ingredients




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


Recipe



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
Ingredients:
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

Method:
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
Ingredients:
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

Method:
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.