- 1 pkg. frozen unsweetened raspberries, thawed
- 1 teaspoon cornstarch
- 1 teaspoon sea salt
- ⅛ teaspoon almond extract
- 3 cups cantaloupe balls or chunks
- 1 tablespoon slivered almonds
The night before, stir cornstarch into berries and cook to thicken slightly. Stir in flavoring. Cover and refrigerate. Prepare melon balls if you have the time, otherwise cut into chunks. Put in serving bowls, cover and refrigerate. When ready to serve, spoon raspberries over melon and top with almonds.