Instructions: You can make this wonderfully light dessert using either sliced fresh strawberries or frozen strawberries packed in syrup. Its base and topping are the same: a crunchy crumble of flour, butter, sugar and nuts.

1 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 cup chopped walnuts or pecans
1/2 cup butter or margarine, melted
2 egg whites
1 cup sugar, (2/3 cup if using frozen strawberries)

2 cups sliced fresh strawberries, or 1 pkg (10-oz) frozen, sweetened 2 tablespoons lemon juice
1 cup whipping cream, whipped
fresh strawberry, sliced for garnish (optional)

Stir together flour, sugar, walnuts and butter. Sprinkle crumbly mixture onto a cookie sheet. Bake at 350 degrees for 20 minutes or until golden, stirring 3 times during baking to break up crumbs. Meanwhile, whip egg whites until frothy. Gradually beat in sugar. Add strawberries and lemon juice. Beat at high speed about 10 minutes until very light and fluffy.

Fold in whipped cream. Sprinkle 2/3 of crumbs into a 13 by 9 inch pan.

Spread with strawberry mixture. Top with rest of crumbs. Cover and freeze 4 hrs or longer until firm. To serve, garnish each square with sliced fresh strawberry

Tips: If desired, freeze this dessert in a large angel food cake pan.

Sprinkle half the crumbs in bottom of pan. Pour in strawberry mixture.

Top with remaining crumbs. Cut slices as needed. Return remainder to freezer.

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