Cherry Soup

2 cans red sweet cherries drained and liquid reserved

1 lb fresh cherries, pitted

4 pkg sugar substitute

1 tbs cornstarch

1/4 cup cold water

1 cup whipping cream (not whipped)

Heat liquid, water, cornstarch, and boil until clear. Add cherries and sugar substitute. Cook completely. Stir in cream. Serve chilled in summer.