Serves 8 - 1 serving 69 kcal/0.1g fat

• 600ml (1pint) skimmed milk
• 3 drops almond essence
• 2tbsps cornflour
• Liquid artificial sweetener
• 3 tbsps brandy
  

1. Heat all but 4 tbsps of milk together with the almond essence until almost boiling. Remove from heat.
2. Mix the cornflour and remaining cold milk thoroughly and slowly pour into the hot milk, stirring continuously until the mixture begins to thicken. Return to the heat and continue to cook, stirring all the time. If the sauce is too thin, mix some more cornflour with cold milk and add it slowly until you achieve the consistency of custard.
3. Sweeten to taste. Add the brandy a few drops at a time and stir well. Transfer to a serving jug. Cover and keep warm until ready to serve.

This recipe and others like it appear in the Rosemary Conley's Low Fat Cookbook.