Lo-Cal Cherry Cobbler - cooking recipe

Ingredients

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

Preparation

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