Diabetic Custard - cooking recipe

Ingredients

2 tablespoons cornflour
2 tablespoons Splenda sugar substitute
2 cups low-fat milk
1 teaspoon vanilla (or to taste)

Preparation

Mix cornflour and Splenda in a pan.
Add a little milk to make a paste.
When paste is smooth slowly add the rest of the milk and the vanilla.
Add more vanilla if a stronger taste is preferred.
Stir over a medium to low heat until it thickens to your desired consistency.
Stirring consistenly will ensure there are no lumps.
Serve over fresh fruit or no added sugar canned fruit.