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:
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.
Servings: 6
Time preparation: 10 min.
Time total: 18 min.