30g (1/4 cup) cocoa powder
2 tsp unflavoured gelatine
110 (1/2 cup) Chelsea LoGiCane Low GI Sugar
375ml (1 ½ cups) evaporated skim milk
125ml (1/2 cup) light cream
1 cup fresh berries (or defrosted frozen berries)
6 small scoops low-fat ice-cream, to serve (optional)

Sift cocoa powder into a saucepan, then stir in the gelatine and Chelsea LoGiCane Low GI Sugar.
Stir in ¼ cup of the milk, stirring to form a smooth paste.
Put saucepan over a medium heat and stir for 3 minutes until sugar and gelatine dissolve, then gradually stir in remaining milk.
Heat until liquid is hot but not boiling, stirring occasionally.
Remove from heat, stir in the cream, then divide mixture between 6 x ½ cup dessert glasses or ramekins.
Chill until set. Serve with berries and 1 scoop of ice cream if desired.