Strawberry Custard

Serves 2

2 1/2 points per serve

300ml skim milk
2 eggs, beaten
1/2 x 11g sachet of gelatine
300g strawberries, hulled
1tbsp sweetener

Heat milk in a pan to just below boiling point. Remove from heat and stir in the eggs. Bring back to the boil sirring continuously until thickened.

Dissolve the gelatine (as per the pack) and stir into the custard. Cover the surface with film and set aside to cool.

Set four strawberries to one side and blend the remaining ones. Stir into the custard with the sweetener.

Pour into individual shallow dishes. Chop the reserved strawberries and decorate the top of the custards. Leave to cool before chilling in the fridge for 2 hours to allow to set.