Berry Pudding

3 c. fresh or frozen unsweetened berries

3 tbsp. cornstarch

1/8 tsp. cinnamon

1 c. water

1/2 tsp. vanilla or almond extract Sugar substitute to equal 1 c. sugar

Combine 1 cup berries, cornstarch, salt, cinnamon, and water in saucepan. Cook over medium heat until mixture thickens, stirring constantly. Add vanilla or almond extract, remaining 2 cups berries, and sugar substitute; mix well. Cool and serve. 6 servings. Amount 1/2 cup. Exchange: 1 fruit.

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