Light Rocky Road Pudding

9 ingredients
3 steps

Ingredients

  • Sugar substitute equivalent to 1/2 cup sugar
  • 5 tablespoons baking 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

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, top with marshmallows and walnuts.

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