1. Let eggs stand at room temperature for 30 minutes. Meanwhile, coat a 2-qt slow cooker with cooking spray. Place berries in cooker and sprinkle with 1 T. granulated sugar.
2. For batter, separate eggs. In medium bowl combine the 1/2 C. granulated sugar, flour, lemon peel and salt. Add milk, lemon juice, vegetable oil spread, and egg yolks. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute.
3. Thoroughly wash beaters. In another bowl beat egg whites with an electric mixer on medium speed until soft peaks form. Fold egg whites into batter. Carefully pour batter over berries in cooker, spreading evenly.
4. Cover and cook on high heat for 2-1/2 to 3 hours. If cake begins to look too brown on one side, rotate the crockery liner 180 degrees halfway through cooking. Turn off cooker. If possible, remove crockery liner from cooker; cool, uncovered for 1 hour on a wire rack before serving.
5. If desired, sprinkle with powdered sugar.
6 (2/3 C) servings: 200 calories, 7g fat, 187mg sodium, 29g carbs, 5g protein