Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside and combine 1 cup liquid and cornstarch. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone. Remove from heat and add sugar substitute, almond flavoring and cherries. Taste and add more sweetner, if desired. Cool to room temperature. Spread filling evenly in crust. Let set at least 15 minutes. Cut into 8 equal portions and serve 1 portion per serving. Garnish each serving of pie with 1 or 2 tablespoons of Whipped Topping, if desired. Food Exchange per serving: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange; Cal: 177; Cho: 25gm; Pro: 3gm; Fat: 8gm; Low-Sodium Diets: Use salt-free pie crust.

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