Ricotta-Strawberry Breakfast Cakes

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Spray 4 3/4-cup glass baking cups with nonstick cooking spray, and set aside.
3. 3
   Beat eggs in a bowl until foamy.
4. 4
   Stir in ricotta cheese, sugar, cornstarch and lemon extract, and blend well.
5. 5
   Stir in strawberries, taking care not to crush.
6. 6
   Fill each cup about two-thirds full.
7. 7
   Bake for about 20 minutes, or until tops are lightly browned.
8. 8
   Remove from oven, and serve hot with extra strawberries and toppings of your choice.