2 pt. fresh strawberries
1 c. sugar
1 env. unflavored gelatin
1/4 c. lemon juice
2 egg whites
1/2 c. whipping cream
Whole strawberries
2 tbsp. slivered almonds or chopped pistachios

Puree strawberries. Combine puree and sugar in medium bowl. Soften gelatin in lemon juice; dissolve over hot water. Stir into puree. Beat egg whites until foamy and add to puree. Place mixture in freezer when partially frozen about 45-60 minutes. Beat in food processor or blender until pale pink. Transfer to bowl.

Whip 1 cup cream and fold into berry mixture. Place in serving dishes. Refrigerate until firm at least 2 hours. Decorate with whipped cream, nuts and strawberries.