RHUBARB & CUSTARD JELLIES

 RHUBARB & CUSTARD JELLIES  

 

2 POINTS FOR THE WHOLE LOT !!

350g Rhubarb – trimmed and cut into chunks (nil points)
1 sachet raspberry or strawberry jelly (sugar free) (nil points)
2 tablespoons artificial sweetner (nil points)
150g pot low fat ready to serve custard (2 points)

Put the rhubarb and ½ pint water into a saucepan to boil
Cover and simmer for 15 minutes (until tender)
Stir in the jelly – mix well.
Add another ¼ pint of boiling water and simmer for 2 more minutes
Remove from heat and whisk in the sweetner and custard.
Cool in the fridge until set.

If you fancy a change or if you don't like rhubarb (which we all
have to like as it is FREE in points !!) exclude the rhubarb and try just the jelly and custard