Rocky Road Pudding
the Editors of
Publications International, Ltd.
Makes 6 servings
||tablespoons unsweetened cocoa powder
||cups low-fat (1%) milk
||egg yolks, beaten
||packets sugar substitute or equivalent of 1/4 cup sugar
||cup miniature marshmallows
||cup chopped walnuts, toasted
- Combine sugar, cocoa, cornstarch and salt in small saucepan; mix well. Stir in milk; cook over medium-high heat, stirring constantly, about 10 minutes or until mixture thickens and begins to boil.
- Pour about 1/2 cup pudding mixture over beaten egg yolks in small bowl; beat well. Pour mixture back into saucepan. Cook over medium heat an additional 10 minutes. Remove from heat; stir in vanilla.
- Place plastic wrap on surface of pudding. Refrigerate about 20 minutes or until slightly cooled. Remove plastic wrap; stir in sugar substitute. Spoon pudding into 6 dessert dishes; top with marshmallows and nuts. Serve warm or cold.
||1/3 cup pudding
|Calories from Fat
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