Rocky Road Pudding

By aerin8

Ingredients

• Ingredients
• Sugar substitute equivalent to 1/2 cup sugar
• 5 tablespoons HERSHEY®’S 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
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Directions
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 to low; 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