Drain cherries. Add water to cherry liquid to make 3/4 cup. In saucepan combine cornstarch and sugar; blend in cherry liquid. Cook and stir until thickened. Add cherries, liquid sweetener, cherry brandy and a few drops food coloring. Serve hot.
To Flame: Slowly heat Cherry Kirsch in small saucepan for a few minutes. DO NOT BOIL. Light with match and pour over cherries. (Be sure cherry mixture is hot.) Yield: 6 servings. Serving size: 1/2 cup.
Per serving: Calories 49, Carbohydrate 9 gms., Protein trace, Sodium 2 mg., Exchanges 1 fruit.
The cherry sauce may also be used to garnish other desserts. Spoon sauce over 1/2 cup vanilla ice cream (1 bread and 2 fat exchanges) or over 1 1/2-inch cube sponge cake (1 bread exchange).
