Rocky Road Pudding
"I'm always on the lookout for delicious things to fix for my husband and my 89 year-old mother," shares Linda Foreman of Locust Grove, Oklahoma. "This rich dessert is a winner with everyone."
SERVINGS
|
5
|
CATEGORY
|
Lower Fat
|
METHOD
|
Chill
|
PREP |
15 min. |
COOK
|
15 min.
|
TOTAL
|
30 min.
|
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
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; cook and stir 2 minutes longer.
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.
Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, top with marshmallows and walnuts. Yield: 5 servings.