3 c  Part-skim ricotta cheese

      4    Eggs

    3/4 c  Light sour cream

      2 T  + 2 t. honey

      1 T  Fresh lemon juice

      2 t  Grated lemon peel

  1 1/2 c  Strawberries

      2 T  + 2 t. confectioners sugar

      1 md Kiwi fruit, pared and sliced

  1. Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking

  spray. 2. In a large bowl, with an electric mixer, beat ricotta cheese
  until smooth; add eggs one at a time, beating well after each addition. Add
  sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat
  until combined. 3. Pour mixture into prepared springform pan; set pan in
  13x9 baking pan. Pour hot water into the baking pan until it comes halfway

  up on the sides of the springform pan. Bake 1 hour or until top feels firm
  to the touch. Cool to room temperature. 4. Set aside 5 whole strawberries
  for garnish; slice the remaining berries. In a blender combine the sliced
  strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth.
  Strain through cheesecloth into a small bowl. 5. Carefully remove sides of
  springform pan from cheesecake. Cut reserved strawberries into halves.
  Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve
  with strawberry sauce.