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Brandy Custard Sauce
- 5 tablespoons cornflour
- 2½ cups skim milk
- 2 teaspoons vanilla essence
- 1 ½ tablespoons sugar or Splenda*
- 1 tablespoon brandy
Mix cornflour and a little milk in a medium size saucepan until smooth. Stir in remaining milk, vanilla essence and sugar. (If using Splenda, do not add until sauce is removed from heat.)
Bring to a boil and cook for 2 minutes, stirring constantly, until it is thick and smooth.
Remove from heat, stir in brandy (and Splenda, if using).
Serves 8
Per serve: Kilojoules: 294 (sugar) 258 (Splenda) Calories: 70 (sugar) 61 (Splenda) Fat: neg
Saturated fat:0 g Fibre: 0 g Carbohydrate: 12.5 g (sugar) 10.3 g (Splenda) Protein: 2.9 g
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