Low Fat Strawberry Cheesecakes - cooking recipe

Ingredients

9 None crisp Italian ladyfingers (Savoiardi), halved
2 1/2 cups low fat ricotta cheese
1 cup sugar
3 None egg whites
1 None lemon, peel finely grated
1 tsp lemon juice
1 lb strawberries, hulled

Preparation

Preheat the oven to 375\u00b0F. Place three ladyfinger halves in bottom of each of six 1-cup springform pans.
Beat ricotta cheese and 1/2 cup of the sugar in large bowl until smooth. Beat in egg whites, then lemon peel and juice. Pour mixture into pans, spreading evenly with a spatula.
Bake for 20 mins. Remove from oven. Cool to room temperature. Refrigerate until firm.
Meanwhile, place strawberries in a baking pan and sprinkle with remaining 1/2 cup sugar. Bake for 8 mins, until syrupy. Cool. Serve cheesecakes topped with strawberries and syrup.