Ricotta Souffle with Amaretto Strawberries

Amaretto Strawberries:

2 cups (12 ounces) sliced, stemmed strawberries

3 tablespoons amaretto (almond liqueur)

2 tablespoons confectioners' sugar

Ricotta Souffle:

Softened butter, for souffle dish

Granulated sugar for souffle dish

2 cups (1 pound) part-skim ricotta cheese

1/3 cup granulated sugar

4 eggs, divided

3 tablespoons unseasoned dry bread crumbs

2 tablespoons all-purpose flour

1/2 teaspoon almond extract

1/4 cup chopped, toasted almonds

Confectioners' sugar, for garnish

Amaretto Strawberries (recipe follows)

To make Amaretto Strawberries, in bowl, gently stir all ingredients together to dissolve sugar; refrigerate covered, up to 3 hours.

To make Ricotta Souffle, heat oven to 375. Generously butter a 4-cup souffle dish; coat with sugar, shaking out excess. In bowl of electric mixer, beat cheese, granulated sugar, 3 eggs and 1 egg yolk, bread crumbs, flour and extract until thoroughly blended. In small bowl, whisk remaining egg white until stiff but not dry; gently fold into cheese mixture. Pour into prepared souffle dish. Bake in center of oven 40 to 45 minutes or until puffed and lightly browned. Cool on rack at least 5 minutes or up to 1 hour. Loosen edges with knife and invert onto serving plate with a wide rim; sprinkle with almonds and dust with confectioners sugar. Serve with Amaretto Strawberries.

1/2 teaspoon almond extract can be substituted for the amaretto.