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Beat ricotta cheese with cream cheese and sweetener until a soft cream is obtained. Add rind and lemon juice.
Soak gelatin in ¼ cup water and dissolve gelatin at low heat. Cool.
Combine gelatine with cheese mixture.
Whip egg whites until stiff and fold into cheese mixture.
Line 6 individual wet ramekins with plastic film.
Cut strawberries in thin slices and line bottom and sides of each ramekin.
Fill with lemon and cheese mixture and refrigerate.
Blend remaining strawberries with sweetener to make a coulis.
Unmold ramekins and serve with strawberry coulis.
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