2 1/2 c. part-skim Ricotta cheese
3 eggs
1/4 c. sugar
2 tbsp. skim milk
1 tbsp. flour
1 tsp. grated lemon peel
1 tsp. almond extract
2 tbsp. sliced almonds
2 tbsp. strawberry jam

Preheat oven to 375 degrees. Place foil baking liners in twelve muffin pan cups. In large bowl, mix cheese until smooth and beat in eggs, sugar, milk, flour, lemon peel and extract until well-blended. Spoon into cups. Arrange almonds on cupcakes. Bake 30 minutes or until set. Cool on wire racks. Spoon jam into center of each cooled cupcake. Serves 12.