CHOCOLATE CUSTARD LOW POINTS

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Chocolate Custard Low Points image

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.

Provided by jackandfiona

Categories     Dessert

Time 18m

Yield 6 serving(s)

Number Of Ingredients 6

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

Steps:

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

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