Combine sugar, corn starch, lemon juice and water in a 2-quart saucepan. Add 2 cups of cherry berry blend.
Bring to a boil over medium-high heat, stirring constantly; boil 1 minute. Stir in remaining cherry berry blend, cinnamon and vanilla extract; cook and stir 1 minute longer.
Serve over ice cream, pound cake or pancakes.
Nutritional Claims: Low
in fat, Free
of saturated fat, Free
of trans fat, Free
of cholesterol, Low