Raspberry and Cream Cheese Cake

Name: Raspberry and Cream Cheese Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
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

Submitted by cookin from scratch

"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!"

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Ready In:: 50mins
Ingredients:: 18
Serves:: 6

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

Lightly coat a 9x1-1/2-inch round baking pan with cooking spray; set aside.
In a medium bowl stir together the flour, baking powder, lemon peel, and baking soda, set aside.
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.
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.
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.
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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RECIPE SUBMITTED BY

cookin from scratch

My rating system: 5 stars: Everyone loved it, no exceptions. A recipe that is unique and impressive, that I would serve at a dinner party with no substitutions. 4 stars: Everyone loved it, no exceptions. A solid recipe that is not really unique or impressive, but one that I will make often with little, if any substitution. 3 stars: Some people liked it, some didn't. A solid base recipe that I will make again, but I will probably experiment a little to see if I can improve it. 2 stars: OK, but nobody really liked it-people nibbled at it and the leftovers went uneaten. 1 star: This dish was thrown away uneaten, and it's not worth trying to "fix".

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