1 can (16 oz.) Thank You Dark Pitted sweet cherries
1/3 c. sugar
1 tbsp. cornstarch
Dash of salt
1 tsp. lemon juice
1 pkg. (10 oz.) frozen unsweetened strawberries
1 pkg. (10 oz.) frozen red raspberries
Whipped cream

Drain cherries, reserving syrup. Add enough water to syrup to measure 1 cup. Blend sugar, cornstarch and salt in saucepan, add reserved syrup. Cook and stir until thick and bubbly. Add lemon juice. Stir in cherries and strawberries and raspberries. Chill thoroughly. Spoon into sherbet glasses. Top with dollop of whipped cream or sour cream. Serves 4.