Lo-Cal Cherry Cobbler

• 1 (16 oz.) can water-packed cherries, drained (reserve juice)
• 1 tsp. cornstarch
• 1/2 tsp. lemon juice
• 1/4 tsp. liquid sweetener
• 1/8 tsp. almond extract
• 1/2 c. sifted cake flour
• 3/4 tsp. baking powder
• 1/8 tsp. salt
• 1 Tbsp. margarine
• 2 Tbsp. skim milk
• 1/2 tsp. liquid sweetener
• 2 Tbsp. beaten egg

1. Place cherries in an 8-inch pie plate or shallow baking pan. Measure remaining cherry juice.
2. Add water, if necessary, to measure 2/3 cup.
3. In a saucepan, combine cherry juice, cornstarch, lemon juice, 1/4 teaspoon liquid sweetener and almond extract.
4. Cook over low heat, stirring constantly, until slightly thickened.
5. Pour sauce over cherries.

water, cornstarch, lemon juice, liquid sweetener, almond extract, cake flour, baking powder, salt, margarine, milk, liquid sweetener, beaten egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032743 (may not work)