Lemon Cheesecake Souffle
| Yield: | 12 Servings |
| Categories: |
| 1 | tb | Butter, or margarine |
| 1/2 | c | Almond biscotti crumbs |
| 15 | oz | Low-fat ricotta cheese |
| 1 | c | Plain nonfat yogurt |
| 3/4 | c | Sugar |
| 1/4 | c | All-purpose flour |
| 1 | tb | Grated lemon peel |
| 1/4 | c | Fresh lemon juice |
| 1 | ts | Vanilla |
| 1/2 | ts | Salt |
| 2 | lg | Eggs, separated plus |
| 2 | lg | Egg whites |
| 1 | tb | Cherry liqueur, or maraschino cherry juice |
| 1/8 | ts | Cream of tartar |
| Sliced strawberries |
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