1. Preheat oven to 375 degrees F. In small bowl, lightly beat egg white and salt with 1 teaspoon water; set aside. 2. Place 1 phyllo sheet on work surface; brush with melted margarine or butter and sprinkle with 1 rounded tablespoon sugar. Top with a second phyllo sheet; brush with margarine and sprinkle with 1 rounded tablespoon sugar. Repeat layering with phyllo, ma

3. Cut phyllo stack lengthwise into 3 strips, then cut each strip crosswise into 4 squares. Cut each square diagonally in half to make 24 triangles in all. Place triangles on ungreased large cookie sheet; sprinkle with almonds and 1 rounded tablespoon sug

4. Bake phyllo triangles 10 minutes or until golden; transfer to wire racks to cool.

5. Just before serving, hull and thinly slice strawberries. In small bowl, with mixer at medium speed, beat cream with vanilla and remaining 1 tablespoon sugar until stiff peaks form.

6. To assemble, place 1 phyllo triangle in center of each of 8 dessert plates. Top each with about 1 tablespoon whipped cream and about 1 rounded tablespoon sliced strawberries. Place a second phyllo triangle on top of each, rotating it so that points of

Each serving: About 220 calories, 4 g protein, 19 g carbohydrate, 15 g total fat (6 g saturated), 31 mg cholesterol, 115 mg sodium.