This surprising dessert, developed by Chef Leslie Revsin, is as simple to make as it is heavenly to eat.

• 1 cup thinly sliced Driscoll's strawberries
• 1/3 cup dark brown sugar, divided
• 3/4 cup heavy cream
• 1/4 lb. angel hair pasta
• 2 Tbs. chopped toasted hazelnuts

In small bowl, toss strawberries and 1 Tbs. brown sugar. Cover and set aside. In medium saucepan, combine cream and remaining brown sugar. Bring to boil, stir constantly. Reduce heat and simmer several minutes or until sugar is dissolved and cream is light brown in color and smooth in consistency. Remove from heat.

Meanwhile, cook pasta according to package directions, omitting salt. Drain well. Return sauce pan to heat, add pasta and toss until thoroughly coated and heated. Place pasta in serving bowl or individual dishes. Spoon strawberries and juices over pasta. Sprinkle with chopped nuts. Serve immediately.

Per serving: calories 445, fat 19.7g, 39% calories from fat, cholesterol 61mg, protein 8.1g, carbohydrates 60.1g, fiber 2.3g, sugar 21.9g, sodium 28mg, diet points 10.6.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.2, Bread: 2.5, Lean meat: 0.0, Fat: 3.7, Sugar: 0.9, Very lean meat protein: 0.1

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