2 c. cherries, pitted, fresh or unsweetened can
16 sugar substitutes
2 tbsp. cornstarch
1/4 c. hot water

Place cherries in a blender and process at medium speed until chopped but not pureed. Place cherries in a small saucepan; add sugar substitutes; stir over low heat until just below boiling point. Mix cornstarch and water; add to cherries. Cook slowly until thick and smooth. Serve hot over sugar free ice cream or sugar free vanilla pudding. Raspberry sauce is made the same way.