• 2 ounces dry vermicelli pasta
• 2 Tbs. sugar
• 1 tsp. cinnamon
• 1 Tbs. plus 1 tsp. unsalted butter
• 1 Tbs. honey
• 1 Tbs. unsalted butter
• 1/8 tsp. ground cinnamon
• 1 Tbs. lemon juice
• 2 Tbs. coarsely chopped walnuts
• 1-1/3 cups Driscoll's strawberries, halved if small and quartered if large

Boil the vermicelli according to package directions leaving out any salt or oil. While the pasta cooks, mix the sugar and cinnamon and melt 1 Tbs. of the butter. Stir the cinnamon sugar into the butter and set aside.

When the vermicelli is cooked, drain it very well and transfer it to a mixing bowl. Pour the cinnamon sugar butter over it while the pasta is still hot and toss thoroughly. Pour the still warm flavored pasta onto a flat dinner plate. With your hand, press it down to form a flat 7 inch circle. Cover it with plastic wrap and refrigerate. Chill for one hour or until it is firm and very well stuck together. (Can be made day before.)

When ready to sauté, place 1 tsp. butter in 8 inch skillet over medium heat until butter froths up.(A teflon pan would work well with pan spray) Slide the chilled pasta cake off the plate directly into the pan.

Sauté the cake until golden brown on the bottom. Place a dinner plate over the skillet and with hot mitts, turn the skillet upside down allowing the cake to fall (brown side up) onto the plate.

Place the skillet back on the burner and slide the cake back in to brown the second side. When brown on the second side, slide the finished cake onto a cutting board and cut into four wedges. Re-form on a serving platter. (Can be made ahead and re-warmed to serve)

To serve: In the same skillet over low to medium heat, place the honey butter, cinnamon and lemon juice. Bring to a boil and add the walnuts. Remove the skillet from the heat and stir in the strawberries to coat them well.

Pour the honeyed strawberries onto the re-formed pasta cake in the middle, drizzling any leftover juices over the rest of the cake. Serve.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 235, fat 9.5g, 35% calories from fat, cholesterol 18mg, protein 4.6g, carbohydrates 34.4g, fiber 2.3g, sugar 13.5g, sodium 4mg, diet points 5.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 1.3, Lean meat: 0.0, Fat: 1.8, Sugar: 0.6, Very lean meat protein: 0.1

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