Rhubarb and custard jelly
From the kitchen of SANDRA
servings | 4
estimated Points® per serving | 5
12oz/350g
rhubarb, cut into chunks
1 sachet of sugar free jelly, raspberry or s'berry
150g pot low-fat ready to serve custard
Place rhubarb in saucepan
with 1/2 pint of water. Bring to boil, cover and simmer for 15 minutes until
tender. Stir in jelly, mix well and simmer for 2 minutes. Remove from heat and
whisk in the custard and some artificial sweetener. Divide between 4 serving
dishes and chill until set. Scrummy.......
You can use
tinned rhubarb look out for the one with solid pack written on label this has
no added sugar.
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