Chocolate Custard Low Points

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.

• Ready In: 18 mins
• Serves: 6

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.