3 eggs
1 lb. 5 oz. part-skim Ricotta cheese
11 tbsp. sugar
1/4 c. cornstarch
1 tsp. baking powder
1 tsp. vanilla
2 tsp. grated lemon peel
3/4 c. sliced strawberries
Mint sprigs

Preheat oven to 350 degrees. Use electric mixer with large bowl. Combine eggs, Ricotta, and sugar; beat until smooth. Stir together cornstarch, and baking powder, and add to cheese mixture along with vanilla and lemon peel.

Pour into 8 or 9-inch spring form pan coated with non-stick spray. Bake 55-60 minutes or until firm. Let cool, then refrigerate. Decorate with strawberries; garnish with mint if desired. Serves 12.