1 (10 oz.) pkg. frozen raspberries in light syrup, thawed
1 tbsp. plus 1 tsp. cornstarch
1 tbsp. lemon juice
1 tbsp. cointreau or Triple Sec
1 qt. fresh strawberries, cleaned, left whole
2 tbsp. sugar
1/4 c. sliced almonds, toasted

Press raspberries through a sieve and discard seeds. Combine strained raspberries and cornstarch in a small saucepan and stir well. Bring raspberry mixture to a boil over medium heat and cool until thickened, stirring constantly. Remove raspberry mixture from heat and stir in lemon juice and liqueur. Combine strawberries and sugar in a large bowl, tossing gently to coat. Pour raspberry sauce over strawberries, cover and chill strawberry mixture 3 to 4 hours. Toss strawberry mixture gently and spoon evenly into individual dessert dishes. Sprinkle each with the toasted almonds.