I put the pitted sour cherries from our tree in a skillet with splenda, a half teaspoon low-carb thickener, about half a teaspoon of almond flavoring and a little water. I stirred it on low heat until all the splenda, etc., had mixed nicely and put a couple of tablespoons on the pudding. It was cool and tasted marvelous!
I had picked a couple of ripe blueberries that I dropped in, too.
I had done that with apples; it is kind of like pie filling. I don't eat a whole serving because apples and cherries, even sour cherries, aren't low carb. So just a little on top of the pudding really dresses up the pudding but doesn't feel like deprivation to me. I just gave Larry his in a bowl because he doesn't like pudding.