1 lb. pkg. frozen cherries
1 c. cherry juice
1/2 - 2/3 c. sugar
2 tbsp. cornstarch
1 tsp. butter
6 baked tart shells
Whipped cream

Defrost cherries. Bring to boiling point and simmer for 5 minutes. Drain. Measure juice and enough water to make a cup liquid.

Combine sugar, salt and cornstarch. Add to cherry juice and cook until thickened. Add butter.

Put the drained cherries in the baked tart shells. Add the hot cherry glaze.

Chill thoroughly. Serve with whipped cream. Makes 6 tarts.

NOTE: If cherries are frozen without sugar, use 1 cup sugar. Whipped cream can be substituted for no cholesterol topping and no cholesterol butter for butter.