Ingredients for Chocolate Custard Low Points
- Splenda Sugar Substitute
- Unsweetened Cocoa Powder
- 2 tablespoons cornstarch
- Pinch of salt
- Skim Milk
- Vanilla Essence
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How to Make Chocolate Custard Low Points
- In a heavy-based saucepan, whisk together 1/4 cup Splenda, 1/4 cup unsweetened cocoa powder, 2 tablespoons cornstarch, and a pinch of salt.
- Gradually whisk in 2 cups of milk until completely smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
- Continue to cook and stir for 2 minutes more, ensuring no lumps remain.
- Remove from heat and stir in 1 teaspoon of vanilla extract.
- Divide the custard evenly among six dessert dishes.
- Refrigerate for at least 2 hours before serving. Garnish with fresh berries or your favorite fruit for an extra touch of deliciousness.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
10g
Fat
1g
Carbs
4g