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Rocky Road Pudding


Makes 6 servings


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


  1. 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.
  2. 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.
  3. 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.

Nutritional Information

Serving Size: 1/3 cup pudding
Fiber <1 g
Carbohydrate 28 g
Cholesterol 75 mg
Saturated Fat 1 g
Total Fat 6 g
Calories from Fat 28 %
Calories 190
Protein 7 g
Sodium 121 mg

Dietary Exchange

Milk 1/2
Starch 1
Fat 1

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