Ingredients:

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons melted margarine or butter
• 1 carton (15 ounces) part-skim ricotta cheese
• 1 cup sugar, divided
• 2/3 cup flour
• 4 eggs, separated
• 2 tablespoons grated lemon peel
• 2 teaspoons vanilla
• 1 cup nonfat light sour cream substitute
• 3 pint baskets California strawberries, stemmed
• 4 teaspoons lemon juice
• 1/4 cup red currant jelly, melted

Directions:

Preheat oven to 300 degrees. In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased 9-inch springform pan; set aside. To make filling, in mixer bowl beat ricotta cheese until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly. In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top. Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly. Meanwhile, to make sauce, in blender or food processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill. To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce.

Makes one 9-inch cheesecake. Makes 14 servings

Nutritional Information

290 calories; 12 g fat; 70 mg cholesterol; 170 mg sodium; 40 g carbohydrate; 2 g fiber; 7 g protein.