1/2 Photos of --Light-- Berry Loaf
1 hr 5 mins
Little Italy's Note:
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.
My Private Note
Units: US | Metric
- 1Preheat 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.)
- 2With an electric mixer beat the cream cheese and half of the sugar together in a large bowl.
- 3Mix in the egg whites and lemon peel. Then in a separate bowl add 1 cup of the flour and baking soda and mix well.
- 4Add this to the cream cheese mixture alternately with sour cream, making sure to mix well after each addition.
- 5Pour 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.
- 6Now bake it for 40-45 minutes, or until a wooden skewer comes out clean.
- 7Garnish 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.
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Nutritional Facts for --Light-- Berry Loaf
Serving Size: 1 (104 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 174.8
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 1.0 g
- Cholesterol 5.4 mg
- Sodium 93.8 mg
- Total Carbohydrate 37.2 g
- Dietary Fiber 1.4 g
- Sugars 13.0 g
- Protein 3.5 g
The following items or measurements are not included:
lemons, rind of