2 tbsp. butter
2/3 c. graham cracker crumbs
1 pkg. (8 oz.) cream cheese (softened)
2 lg. eggs
1 c. sliced fresh strawberries
15 packets granulated sugar substitute
1 tbsp. cornstarch
1 carton (15 oz.) part-skim ricotta cheese
few drops red food coloring

Put butter into an 8 inch round baking dish. Microwave on high 40 seconds, or until melted. Add crumbs; combine. Press evenly on bottom of dish. Set aside.

To make filling in food processor, insert steel blade. Add cream cheese, eggs and strawberries; blend. Add sugar substitute and cornstarch; pulse. Add ricotta cheese and red food coloring; blend.

To make filling by hand, puree strawberries and combine in mixing bowl with other ingredients in the order listed.

Pour filling into prepared pan. Rotating after every 3 minutes, microwave on medium-high for 12 to 14 minutes, or until center jiggles only slightly. Let cool. Refrigerate. Makes 10 servings, about 210 calories each.

When replacing sugar, each packet of granulated sugar substitute has the strength of 2 teaspoons of sugar. Five packets equal 2 1/2 teaspoons of bulk granulated sugar substitute and have the strength of about 3 tablespoons of sugar. If possible, add granulated sugar substitutes at the end of microwaving foods such as puddings and sauces, or add to cold ingredients.