Fridge Tart

Fridge Tart - recommended for DIABETICS FROM THE BOOK BY LIESBET DELPORT & GABI STEENKAMP - Eating for Sustained Energy

200 ml boiling water
1 x 80g packet jelly powder OR 3 x 10g packets sugar free jelly powder
250 ml fat free milk
30 ml sugar
30 ml custard powder
2 ml vanilla essence
1 x 380 g low fat evaporated milk chilled
1 x 200g packet digestive biscuits (e.g bettasnack)
1 x 110 g can granidilla pulp

1. In a glass bowl pour the boiling water over the jelly powder and stir to dissolve completely. Place in fridge and leave until jelly just starts to set
2. Bring most of the milk to the boil
3. Mix rest of milk with the sugar and custard powder until smooth
4. Add some boiled milk to the custard paste and mix lightly. Pour back into the hot milk again and bring to boil again, stirring continuosly until the custard has thickened. Stir in the vanilla essence. Place custard in fridge
5. Beat chilled evapo milk until stiff. Spoon the half set jelly into the evapo milk and whip until it is all mixed up and double in volume.
6. Place biscuits in plastic bag and crush. Sprinkle a thin layer of biscuits at the bottom of a large regtangular dish.
7. Mix granadilla pulp with cooled custard and spread onto biscuits
8. Sprinkle another layer of biscuits on the custard and pour evapo milk and jelly mixture on top
8. Sprinkle rest of biscuits evenly over pudding. Chill!

GI index 55
Serves 10
One serving = 1 Diary + 1 Starch Fruit