1 pkg. (10 oz.) frozen strawberries, thawed
1/3 c. sugar
Cold water
1 tsp. unflavored gelatin
2 tsp. lemon juice
1/2 c. whipping cream, chilled
1/4 c. finely chopped blanched almonds
1/4 tsp. almond extract
3 tbsp. powered sugar
Strawberries, whipped cream & mint springs for garnish

1. Force strawberries through a sieve, whirl in blender or use processor with steel blade. Add sugar and enough water to strawberries to measure 2 cups.

2. In top part of double boiler, soak gelatin in 1 tablespoons cold water. Dissolve over boiling water. Stir into strawberry mixture. Add lemon juice.

3. Pour mixture into empty 29 ounce can. Cover and freeze until mushy. Beat well with rotary beater and freeze until almost firm.

4. With tablespoon, pack mixture onto sides of can, leaving a round cylinder-shaped hollow in center from top to bottom. Return to freezer.

5. Whip cream. Stir in almonds, extract and powdered sugar. Pour into center of can. Cover with plastic wrap or foil. Freeze at least 6 hours or until solid.

6. To serve, run a long spatula around inside of can. Wrap outside of can in hot, wet cloth and leave until roll slides out. Cut into 4 slices. Serve on chilled plates. Garnish with strawberries, whipped cream and mint sprigs.

Tips: Keep several empty fruit cans on hand to serve more people or to freeze extra amounts. Mix just 1 recipe amount at a time. You can use same utensils without washing. Makes 4 servings.