In a saucepan over low heat, combine the sugar and cornstarch. Stir well to keep the cornstarch from clumping and cook for 1 minute.

Add the reserved juice from the cherries to the sugar-cornstarch mixture. Cook over low heat, stirring constantly until thick and clear, about 2 to 3 minutes. Add the cherries and cook for 10 minutes, stirring occasionally. Add the extract and remove the cherries from the heat.

Scoop the yogurt into 4 serving dishes. Pour 1/2 cup of the cherries over each serving of yogurt.

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

Exchanges Per Serving: 3 Carbohydrate.

Nutrition Facts: Calories 215; Calories from Fat 14; Total Fat 2g; Saturated Fat 1g; Cholesterol 8mg; Sodium 47mg; Carbohydrate 48g; Dietary Fiber 2g; Sugars 35g; Protein 4g.