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Ingredients:

2 cups water-packed sour cherries
1/4 teaspoon fresh lemon juice
1/8 teaspoon almond extract
1/2 teaspoon arrowroot powder
1/2 cup flour, sifted
1/8 teaspoon salt (optional)
3/4 teaspoon baking powder
1 egg substitute equivalent
2 tablespoons milk fat free
1/4 cup granulated sugar substitute

1. Preheat the oven to 425°F. Drain cherries, reserving 2/3 cup of liquid, and place the cherries in a shallow cake pan.

2. In a small mixing bowl, combine the lemon juice, almond extract, arrowroot and drained cherry liquid mix well. Spoon over the cherries.

3. In a mixing bowl, combine the flour, salt, and baking powder. Mix thoroughly. Cut in margarine until coarse add egg, milk, and sugar substitute, mixing well.

4. Spoon mixture over cherries and bake for 25 to 30 minutes or until crust is golden brown.

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