TLC Cooking "Rocky Road Pudding"

Rocky Road Pudding

YIELD Makes 6 servings
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INGREDIENTS

1/4	cup sugar
5	tablespoons unsweetened cocoa powder
3	tablespoons cornstarch
1/8	teaspoon salt
2‑1/2	cups low-fat (1%) milk
2	egg yolks, beaten
2	teaspoons vanilla
6	packets sugar substitute or equivalent of 1/4 cup sugar
1	cup miniature marshmallows
1/4	cup chopped walnuts, toasted

PREPARATION:

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.

This recipe appears in: Custards & Puddings

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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