Instructions: 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.

Comments: Sour cherries are smaller and softer than sweet cherries. While too tart to eat raw, sour cherries are best for pie making and preserves. The cherry season is short in most parts of the country, but, fortunately, canned sour cherries are available.

This recipe adds a little zip to frozen yogurt. Try the sauce over slices of low-fat, low-sugar cakes too.

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