Chocolate Custard Low Points |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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This recipe is from BHG Low Fat Food 1995. The whole recipe is 8 1/2 points, and serves 6 - that's 1 1/2 points per serve. Tastes as good as the WW Instant Chocolate Pudding sachet dessert. I have used Splenda instead of sugar to keep the points low. Whole recipe has 1 gm fat. 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.
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