1 egg, separated
1 tbsp. sugar
1 c. Ricotta cheese, part skim
1/2 tsp. lemon peel, grated
1 tbsp. flour
1/2 tsp. baking powder
1 tsp. cinnamon-sugar mixture
Strawberries for garnish

Preheat oven to 350 degrees. In a small bowl, beat egg white on high with electric mixer until stiff but not dry. Set aside. In another small bowl beat egg yolk and sugar until slightly thick and lemon-colored; set aside.

Place Ricotta cheese in a sieve and press to drain water. Add cheese to egg yolk mixture with lemon peel; blend well. Stir in flour and baking powder until well blended. Fold in egg white mixture until well blended.

Pour mixture into 4-ounce baking cups, filling 2/3 full. Bake 20-25 minutes until puffed and golden brown. Garnish each with a sprinkling of cinnamon sugar mixture and a strawberry. Serve warm. Serves: 4. (Prep and Cooking Time: 35 minutes)