|Regular margarine||3 Tablespoon|
|Graham cracker crumbs||1 Cup (16 tbs)|
|Part skim ricotta cheese||15 Ounce (1 Carton)|
|Low fat plain yogurt||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
Place margarine in 9-inch round baking dish.
Microwave at High for 45 seconds to 1 minute, or until margarine melts.
Stir in graham cracker crumbs and sugar.
Press firmly against bottom of dish.
Microwave at High for 1 1/2 to 2 minutes, or until set, rotating dish after 1 minute.
In medium mixing bowl, combine all filling ingredients.
Beat at high speed of electric mixer until smooth.
Microwave at High for 4 to 7 minutes, or until very hot, stirring with whisk after every 2 minutes.
Pour into prepared crust.
Microwave at 50% (Medium) for 7 to 15 minutes, or until center is almost set, rotating dish 1/4 turn after every 3 minutes. (Filling will become firm as it chills.)
Chill for at least 6 hours.
Garnish with strawberry fans.