Strawberry Pasta Custard

This unusual dessert is absolutely delicious. It is low fat and low fodmap and very simple to make. Enjoy warm or cold.

Ingredients

• 1 x 250g pkt gluten free pasta spirals
• 600ml lactose free, low fat milk or rice milk
• ¾ cup sugar
• finely grated rind 1 lemon
• ¼ teaspoon vanilla essence
• 4 eggs
• 300g frozen strawberries

Method

• Preheat oven to 160°C
• Spray a 25cm deep round casserole dish
• Cook pasta and spread the cooked pasta over the base of the prepared dish
• Using a blender, blend the milk, sugar, lemon rind and vanilla. Add eggs and blend well and pour over pasta. Top with the strawberries
• Place the casserole dish into a larger, deep, ovenproof baking dish. Pour enough cold water to go about half way up the pie dish. Place in oven and bake for approximately 65 minutes or until set in the centre when tested with the point of a sharp knife. When cooked, allow to cool.