Apricot Blancmange

This is from the Jan/Feb 2003 WW magazine. I haven't made it yet, but it's low points (1 1/2 per serve) makes it an attractive dessert. Cooking time is chilling time.

• Ready In: 4 hrs 10 mins
• Serves: 6

Ingredients

• 4  tablespoons cornflour (cornstarch)
• 600  ml skim milk
• 2  tablespoons caster sugar
• 1⁄2 teaspoon vanilla essence
• 1 (410 g) can  ww  apricot halves, drained and pureed

Directions

1. Combine the cornflour with a little of the milk to form a smooth paste.
2. Place the remaining milk into a medium saucepan with the sugar.
3. Bring to the boil, stirring.
4. Remove from the heat and stirm in the cornflour.
5. Return to the heat, stirring until mixture boils and thickens.
6. Remove from the heat.
7. Stir in the vanilla and pureed apricots.
8. Pour into 6 x 1/2 cup moulds and refrigerate until firm.
9. When ready to serve, loosen edges and un-mould onto a serving plate.
10. Serve with extra canned apricots if desired.