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Ingredients
- 2 tablespoons cornflour
- 300ml/10fl oz skimmed milk
- 15g/1⁄2oz low-fat spread 1
- ⁄4 teaspoon vanilla essence
- 1⁄2 teaspoon granulated sugar
- 400g/14oz canned apricots in juice
Instructions
- To make the sauce, blend the
cornflour with 2 tablespoons of the
milk in a saucepan with a wooden
spoon. Add the remaining milk,
bring to the boil and cook for
2 minutes until thickened. - Stir in the low-fat spread, vanilla
essence and sugar. Leave to cool. - Keeping half an apricot aside for
decoration, purée the rest with the
juice in a blender or food
processor. Fold into the sauce. - Spoon into individual glasses, and
chill for 1 hour before serving
