Served as dessert. Vegetarian dish. Speciality: Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Low Protein diet.

4 Tablespoons Cornflour (cornstarch)

600 ml skim Milk

2 Tablespoons Caster Sugar

1/2 teaspoon Vanilla Essence

1 (410 gm) can ww Apricot halves, drained and pureed

Combine the cornflour with a little of the milk to form a smooth paste. Place the remaining milk into a medium saucepan with the sugar. Bring to the boil, stirring. Remove from the heat and stirm in the cornflour. Return to the heat, stirring until mixture boils and thickens. Remove from the heat. Stir in the vanilla and pureed apricots. Pour into 6 x 1/2 cup moulds and refrigerate until firm. When ready to serve, loosen edges and un-mould onto a serving plate. Serve with extra canned apricots if desired.

Preparation time: 10 minutes

Cooking time: 4 1/4 hours

Serves: 6

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