1 (3 oz.) pkg. ladyfingers
2 egg whites, beaten
15 oz. skim Ricotta cheese
2 tbsp. cornstarch, dissolved in 1/4 c. water
1 tsp. vanilla
1/2 c. sugar
2 tbsp. lemon juice
1 c. non-fat plain yogurt

Heat oven to 300 degrees. Spray a 7 inch spring form pan with vegetable cooking spray. Trim 1/2 inch from ladyfingers; place trimmed ends in bottom of pan and line sides of pan with ladyfingers. In food processor bowl, beat egg whites until soft peaks form. Remove to large mixing bowl. Again in food processor bowl, mix remaining ingredients and blend until smooth. Gently fold beaten egg whites into cheese mixture. Pour mixture into prepared pan and bake 1 hour and 15 minutes until cake is lightly brown and almost set in center. Cool 1 hour, then cover with foil or plastic wrap and refrigerate overnight. Garnish with strawberries. Serve with strawberry sauce.

Strawberry Sauce: 4 cups fresh strawberries or 1 (4 ounce) package frozen strawberries and 1 tablespoon sugar. Puree strawberries in food processor or blender; add sugar. Pour into serving bowl, cover, and chill until ready to serve. Serve over cheesecake. Yields 8 servings.