CRUST:

3 tbsp. butter
1 c. graham cracker crumbs
2 tbsp. sugar

Place butter in 9-inch round baking dish. Microwave on high for 45 seconds to 1 minute. Stir in graham cracker crumbs and sugar; press firmly against bottom of dish. Microwave on high for 1 1/2 to 2 minutes or until set, rotating dish after 1 minute; set aside.

FILLING:

1 (15 oz.) carton part skim Ricotta cheese
1 c. low fat plain yogurt
3 egg whites
1/3 c. sugar
1 tsp. vanilla
1/2 tsp. almond extract
10 fresh strawberries (for topping)

In medium mixing bowl combine all filling ingredients. Beat at high speed of electric mixer until smooth. Microwave on high for 4-7 minutes or until very hot, stirring with whisk after every 2 minutes. Pour into prepared crust.

Microwave on medium for 7-15 minutes or until very center is almost set, rotating dish 1/4 turn every 3 minutes. (Filling will become firm as it chills.) Cool slightly; chill for at least 6 hours. Garnish with strawberry fans.