Light Rocky Road Pudding Recipe

5 3 4
Light Rocky Road Pudding Recipe
Light Rocky Road Pudding Recipe photo by Taste of Home
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Light Rocky Road Pudding Recipe

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5 3 4
Publisher Photo
"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."
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. + chilling

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 to low; 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.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Rocky Road Pudding in Light & Tasty June/July 2006, p29

Nutritional Facts

1/2 cup: 183 calories, 6g fat (1g saturated fat), 88mg cholesterol, 131mg sodium, 25g carbohydrate (12g sugars, 1g fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fat-free milk.

  • 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
  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. 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. Transfer to individual dessert dishes. Cover and refrigerate for 1 hour. Just before serving, top with marshmallows and walnuts. Yield: 5 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Rocky Road Pudding in Light & Tasty June/July 2006, p29

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Reviews forLight Rocky Road Pudding

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wa2ca2001 User ID: 55488 152610
Reviewed Jan. 28, 2010

"I taught elementary school kids to make this recipe using a microwave. Delicious! They compared it to instant chocolate pudding and said they would cook it every time from now on!"

MY REVIEW
zucchinilady User ID: 3149814 150476
Reviewed Jan. 21, 2010

"this is so light, yet a great taste of chocolate-my husband said it should "become a regular" for our dessert! Thanks for sharing"

MY REVIEW
tkarinas User ID: 4389335 84931
Reviewed Jan. 21, 2010

"This recipe is so easy to make and absolutely delicious. It's one my family wants on a regular basis and it's a keeper, for sure."

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