Title: Cherry crisp
 Categories: Desserts, Low-cal
      Yield: 6 Servings
 
     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.