Categories: Cheesecakes 
      Yield: 10 servings 
  
      3 c  Part-skim ricotta cheese            2 ts Grated lemon peel 
      4    Eggs                            1 1/2 c  Strawberries 
    3/4 c  Light sour cream                    2 tb + 2 t. confectioners sugar 
      2 tb + 2 t. honey                        1 md Kiwi fruit, pared and sliced 
      1 tb Fresh lemon juice               
  
  1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking 
  spray. 
   
  2. In a large bowl, with an electric mixer, beat ricotta cheese until 
  smooth; add eggs one at a time, beating well after each addition. Add sour 
  cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until 
  combined. 
   
  3. Pour mixture into prepared springform pan; set pan in 13x9 baking pan. 
  Pour hot water into the baking pan until it comes halfway up on the sides 
  of the springform pan. Bake 1 hour or until top feels firm to the touch. 
  Cool to room temperature. 
   
  4. Set aside 5 whole strawberries for garnish; slice the remaining berries. 
  In a blender combine the sliced strawberries, sugar and remaining 1 tsp 
  lemon juice; puree until smooth. Strain through cheesecloth into a small 
  bowl. 
   
  5. Carefully remove sides of springform pan from cheesecake. Cut reserved 
  strawberries into halves. Garnish cheesecake with sliced kiwi fruit and 
  halved strawberries; serve with strawberry sauce. 
   
  Source:  Weight Watchers Magazine Light and Easy New Family Classics 1993 
   
  Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per 
  serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg 
  calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber 
   
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120