Combine the first 8 ingredients in a large non-aluminum saucepan; bring to boil. Cook, uncovered, over medium heat 15 minutes or until slightly thickened and syrupy, stirring frequently.

 

Add strawberries; reduce heat, and simmer, uncovered, 10 minutes or until thickened, stirring occasionally. Remove from heat; stir in almonds.

 

Spoon into a bowl; cover and chill. Serve with nonfat or light cream cheese and gingersnaps. Garnish with strawberry fans, if desired.

Recipe Courtesy of The California Strawberry Commission.