Light strawberry terrine

Serves: 4

1 ¼ cup (310 ml) skimmed milk
1 teaspoon vanilla essence
1 teaspoon artificial liquid sweetener
1 egg yolk, beaten
2 tablespoons powdered gelatine, dissolved in ½ cup hot water, cooled
¾ cup strawberries, puréed

Heat milk and vanilla essence in a saucepan until it comes to the boil.
Remove from heat.
Stir in sweetener and gelatine mixture.
Set aside to cool.

Fold in beaten egg yolk and puréed strawberries until well blended.
Spoon mixture into a slightly wet mould and refrigerate until set .
To serve, unmould terrine and cut into slices.