Chocolate Custard Low Points - cooking recipe

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

Preparation

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.