1 (3 oz.) pkg. lady fingers
2 egg whites, beaten
15 oz. skim Ricotta cheese
2 tbsp. cornstarch, dissolved in 1/4 cup water
1 tsp. vanilla
1/2 c. sugar
2 tbsp. lemon juice
1 c. non-fat plain yogurt

Heat oven at 300 degrees. Spray a 7 inch spring-form pan with vegetable cooking spray. Trim 1/2 inch from lady fingers; place trimmed ends in bottom of pan and line sides of pan with lady fingers. In food processor bowl, beat egg whites until soft peaks form; remove to large mixing bowl. Again in food processor bowl, mix remaining ingredients and blend until smooth.

Gently fold beaten egg whites into cheese mixture. Pour mixture into prepared pan and bake 1 hour and 15 minutes until cake is lightly brown and almost set in center. Cool 1 hour, then cover with foil or plastic wrap and refrigerate overnight. Garnish with strawberries. Serve with strawberry sauce (recipe follows).