softened butter, for the soufflé dish
granulated sugar, for the soufflé dish
1 (15 or 16 oz.) container part skim ricotta cheese
1/3 cup granulated sugar
4 eggs, divided
3 tbsp. unseasoned dry bread crumbs
2 tbsp. flour
1/2 tsp. almond extract
1/4 cup toasted almonds, chopped
powdered sugar, for garnish

Generously butter an 8-inch souffle dish; coat with sugar, shaking out excess. Set aside. Heat oven to 375 degrees F.

In a mixer bowl, beat ricotta cheese, 1/3 cup sugar, 3 of the eggs and 1 egg yolk, the crumbs, flour and extract to blend thoroughly. With clean beaters, in a small bowl, beat the remaining egg white until stiff, but not dry, then gently fold into the cheese mixture. Pour into prepared dish.

Bake in the center of the oven 40 to 45 minutes until lightly browned and edges begin to pull away from the side of the dish. Cool on a rack about 3 minutes until soufflé begins to fall. Loosen edges with knife and invert onto serving plate with wide rim. Sprinkle with almonds and dust with powdered sugar. Serve warm with strawberries. Cut into wedges, if desired.

Makes 8 servings.

Submitted by: Maggie Sheen