Here is the recipe:
1.5 syns on all plans per serving, serves 4
2 level tsp cornflour
1/4 pint skimmed milk
1/4 pint vegetable stock
4oz/113g VLF fromage frais
4 tbsp chopped fresh Parsley
Salt & pepper
Blend the cornflour with a little of the milk. Place in a pan with the remaining milk, add the vegetable stock and bring to the boil stirring all the time. Reduce the heat & simmer, stirring continuously, until thick. Add the fromage frais & chopped parsley (make sure it does not boil or it will curdle). Season to taste & serve