8 oz. part skim milk ricotta
1 egg, beaten
1 tbsp. grated lemon peel
1 tbsp. sugar
1 tbsp. amaretto or 1 tsp. almond flavoring
1/2 c. Strawberry Sauce (see below)

Combine all the ingredients except the sauce in a 4 cup glass measure and stir until well blended. Stirring midway through cooking, microwave on high 2 minutes.

Pour mixture into 4 individual 6 ounces custard cups. Place in microwave in a circle, leaving at least a 1 inch space between the cups. Microwave on 50 percent (medium) 6 to 10 minutes, or until knife inserted into the center comes out clean. Speed chill in the freezer for 15 minutes.

To serve: Unmold each cheesecake. Spoon 2 tablespoons Strawberry Sauce on top. Makes 4 servings.

STRAWBERRY SAUCE:

1 pt. fresh strawberries, hulled
1 tbsp. sugar
1/2 tsp. vanilla extract
Pinch cardamom powder

Combine all ingredients in a 2 quart casserole; cover with wax paper. Stirring midway through cooking, microwave on high 4-6 minutes, or until the mixture boils and the berries begin to fall apart.

Pour the mixture into bowl of a food processor or blender, or force the berries through a sieve to puree. Chill until serving time.