Individual Low-cal Vanilla Strudel - Makes 6

Makes 6


12 sheets filo pastry
cup of Splenda
2/3 cup Cornflour
cup Custard Powder
1 litre of Skim Milk
2 egg yolks - available on line
2 tablespoons Vanilla Essence

  1. Combine the Splenda, Cornflower and Custard Powder in a bowl.
  2. Stir in enough milk to make a smooth paste.
  3. Place the remaining milk in a saucepan with the custard powder mixture.
  4. Stir it vigorously until it boils and thickens.
  5. Remove it from the heat and stir in the egg yolks and vanilla.
  6. Let it cool.
  7. Preheat the oven to 200C.
  8. Lay two sheets of the pastry on top of each other, spraying between each with some cooking spray and repeat with the rest of the pastry.
  9. Arrange the custard onto the middle of each the pastry and roll up to enclose.
  10. Place them on a lightly greased with cooking spray baking tray and bake them for about 10 minutes or until golden brown.
    Serve with a medley of berries in brandy. Simply wash the berries, place them in a bowl with a tablespoon of brandy and refrigerate till needed.

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