Rocky Road Pudding the Editors of Publications International, Ltd.
Makes 6 servings
|5||tablespoons unsweetened cocoa powder|
|2-1/2||cups low-fat (1%) milk|
|2||egg yolks, beaten|
|6||packets sugar substitute or equivalent of 1/4 cup sugar|
|1||cup miniature marshmallows|
|1/4||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.
|Serving Size:||1/3 cup pudding|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||28 %|
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