2 tbsp. unflavored gelatin
1 c. sugar
3/4 tsp. salt
2 egg yolks
1 c. milk
2 lb. Polly-O Ricotta
3 tbsp. lemon juice
2 egg whites, beaten stiff
1 c. heavy cream, whipped
Strawberries for garnish

Beat together egg yolks and milk in top of double boiler; stir in gelatin, sugar and salt. Cook over boiling water, stirring constantly, until gelatin dissolves and mixture starts to thicken, about 10 minutes. Remove from heat; cool. Add to ricotta and add lemon juice; blend well. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold in stiffly beaten egg whites and whipped cream.

Pour into prepared thin crumb crust, in 8 inch springform pan. Chill several hours or overnight. Serve garnished with ripe strawberries, halved.

CRUMB CRUST:

Mix 1/2 cup fine zwieback or graham cracker crumbs, 1 tablespoon sugar, 2 tablespoons melted butter. Press firmly in bottom of 8 inch springform pan.