Light-as-a-feather, lemon-scented cheesecake topped with glazed fresh strawberries and served with a luscious strawberry puree.

Light and Luscious Strawberry Cheesecake with Fresh Strawberry Sauce

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

Preheat oven to 300°F (150°C).
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 1 (9-inch) cheesecake (14 servings).

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