2 tbsp. cornstarch
2 tbsp. sugar
1/8 tsp. ground allspice
1 c. white grape juice
4 c. pitted fresh sweet cherries
1/2 tsp. almond extract
Vegetable cooking spray
1/4 c. whole wheat flour
1/4 c. all-purpose flour
1/8 tsp. salt
1/8 tsp. ground cinnamon
2 1/2 tbsp. shortening
1-1 1/2 tbsp. cold water

Combine cornstarch, sugar and allspice in a saucepan; stir in grape juice until blended. Cook over medium heat, stirring constantly, until clear and thickened. Remove from heat; stir in cherries and almond extract. Spoon mixture into a 1 1/2 quart casserole coated with cooking spray; set aside.

Combine flour, salt and cinnamon; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water evenly over surface; stir with a fork until all dry ingredients are moistened. Roll out pastry to 1/8 inch thickness on a lightly floured surface; cut into decorative shapes.

Place pastry cutouts on top of cherry mixture; bake at 425 degrees for 20 minutes or until lightly browned. Yield 6 servings. About 202 calories per serving.