Apricot Blancmange
"This is from the Jan/Feb 2003 WW magazine. I haven't made it yet, but it's low points (1 1/2 per serve) makes it an attractive dessert. Cooking time is chilling time."
- Ready In:
- 4hrs 10mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 4 tablespoons cornflour (cornstarch)
- 600 ml skim milk
- 2 tablespoons caster sugar
- 1⁄2 teaspoon vanilla essence
- 1 (410 g) can ww apricot halves, drained and pureed
directions
- 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.
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RECIPE SUBMITTED BY
I'm a part time at home Mom with two beautiful girls aged 10 and 13, who take after their mother and love to cook also. I love trying out new recipes, especially those that are light, healthy and have lots of flavour. My passion in life is to help woman grow into their potential, which I do through mentoring in my local church. For fun I enjoy reading, mosaics, gardening and having coffee with friends. My pet peeves - political correctness and blame shifting.
