Ingredients:

• gelatin – 3 tsp
• Mango – ½ cup, peeled and chopped
• seedless green Grapes – ½ cup, cut in halves
• seedless black Grapes – ½ cup, cut in halves
• tinned Pineapple – ½ cup, chopped
• skimmed Milk – 2 cups
• vanilla custard powder – 2 tbsp
• Sugar substitute – 3 tbsp or to taste
• For Black Currant Sauce:
• black currant jam with no Sugar added – 4 tbsp
• Corn flour – 2 tsp
• water – ½ cup

Method:

1. Soak gelatin in 3 Tbsp of water.
2. Combine all the fruits together and place in refrigerator.
3. Mix custard powder with 1.5 cup of milk.
4. Heat the remaining milk.
5. When it begins to boil, lower the heat and add custard powder mixture, stirring the milk briskly.
6. Let the custard begin to boil again.
7. Lower the heat and cook stirring for two minutes.
8. Remove from heat and stir in the sugar substitute.
9. Dissolve gelatin over low heat, or in double boiler.
10. Add to the custard. Cool the custard completely.
11. (Stir often while it cools to prevent a skin forming).
12. Add the fruit mixture and pour in a ring mould.
13. Place in refrigerator till well set.
14. Turn on to a serving plate and serve with black currant sauce. For Black Currant Sauce:
15. Combine all the ingredients together and heat gently, stirring all the time.
16. Let the sauce boil and simmer till it thickens.
17. Serve chilled.