1 can (16 ounce size) red sour pitted cherries
1 1/2 tablespoon cornstarch
4 teaspoons sugar substitute
1/2 teaspoon almond extract
TOPPING
1/2 cup quick-cooking rolled oats
2 tablespoons walnuts, chopped
1 tablespoon margarine, melted
Drain cherries, reserving 3/4 cup juice. Combine small amount of juice,
cornstarch, and sugar in saucepan. Stir in remaining juice. Cook over
moderate heat, stirring constantly until thickened and clear. Remove from
heat. Add cherries and extract. Spread in 8-inch pan.
TOPPING: Preheat oven to 375 degrees F. Mix oats and walnuts in small bowl.
Add margarine; mix well with fork. Mixture will be crumbly. Sprinkle topping
over cherries. Bake for 20 minutes or until topping is browned. Serve warm
or chilled. Enjoy.
Serves six.
Ready in: 30-60 minute.