Chocolate Custard Low Points

Chocolate Custard Low Points

niedziela, 26 stycznia 2014

Chocolate Custard Low Points

Time: 18 mins

Ingredients

• 1/3 cup Splenda sugar substitute
• 2 tablespoons unsweetened cocoa powder
• 1/3 cup cornflour (cornstarch)
• 1/8 teaspoon salt
• 600 ml skim milk
• 1 teaspoon vanilla essence

Directions

• 1 Combine Splenda, cocoa, cornflour and salt in a heavy based saucepan.
• 2 Stir in the milk, beat together well.
• 3 Cook, stirring over medium heat until thickened and bubbly.
• 4 Continue to cook for 2 minutes, stirring continuously.
• 5 Remove from heat and stir in vanilla.
• 6 Pour into six dessert dishes and refrigerate.
• 7 Serve with fresh fruit.