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Remove 4 (2-inch) strips from lemon with vegetable peeler. Place in bowl of small food processor with sugar and anise seed; cover. Process until peel is finely ground. Add ricotta cheese and vanilla; cover. Process until smooth. Spoon into large bowl. Gently fold in whipped cream. Cover
Refrigerate 1 hour or until ready to serve
Layer strawberries and anise-ricotta cream in 8 parfait glasses. Garnish each with a whole strawberry, if desired