Recipe - Strawberry Ricotta Tart

2 cup Partskim ricotta cheese
One half cup Powdered sugar
1 teaspoon Vanilla
6 cup Strawberry halves

OATMEAL CRUST
1/3 cup Butter or margarine
3 tablespoon Sugar
1 tablespoon Water
Three fourths cup Allpurpose flour
1/3 cup Regular rolled oats

1. In a bowl or food processor, beat or whirl cheese, sugar, and vanilla
until well blended. If made ahead, cover and chill up to a day; drain off
any liquid that accumulates in a bowl.
2. Spread cheese mixture evenly over crust. Remove pan rim. Set tart on a
serving plate and arrange 3 cups berries on cheese. Cut tart into wedges;
offer remaining berries to add to taste.

*** OATMEAL CRUST ***
1. In a food processor or with a mixer, whirl or beat butter/margarine,
sugar, and water until creamy. Whirl or beat in flour and rolled oats.
2. With floured fingers, pat dough over bottom of a lightly oiled and
flourdusted 9" cake pan with removeable rim. Bake in a 325'F. oven until
rich golden brown, about 40 minutes. Let cool; if made ahead, wrap airtight
and hold up to a day.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini