Rocky Road Pudding

By Bonne1

Ingredients

• Sugar substitute equivalent to 1/2 cup sugar
• 5 tablespoons baking cocoa
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2-1/2 cups fat-free milk
• 2 egg yolks, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup miniature marshmallows
• 1/4 cup chopped walnuts, toasted

Details

Servings 5
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, combine the sugar substitute, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Cool for 15 minutes, stirring occasionally.
Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, top with marshmallows and walnuts. Yield: 5 servings.