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

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

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.

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

This recipe yields 4 servings. Serving size: 1/4 recipe.

Exchanges Per Serving: 1 Fruit, 1 Starch.

Nutrition Facts: Calories 130; Calories from Fat 15; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 189mg; Without Added Salt 120mg; Carbohydrate 25g; Dietary Fiber 2g; Sugars 12g; Protein 4g.

Comments: You can find arrowroot powder in the spice aisle of the supermarket.