16 oz Can red sour pitted cherries

  1 1/2 tb Cornstarch

      4 ts Sugar

    1/4 ts Almond extract

           TOPPING
    1/2 c  Quick-cooking rolled oats

      2 tb Chopped walnuts

      1 tb 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 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.
  1/2 cup serving, 124 calories, 1/2 starch, 1 fruit, 1/2 fat exchange 2.2 gm

  protein, 4.1 gm fat, 21 gm carbohydrate, 29 mg sodium, 154.8 mg potassium,
  1.5 gm fiber, 0 chol.

  Source:  Am. Diabetes Association, Family Cookbook Vol 1, 1987 Shared but
  not tested by Elizabeth Rodier, Nov 93