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Light Rocky Road Pudding

 Light 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."
5 ServingsPrep: 30 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup miniature marshmallows
  • 1/4 cup chopped walnuts, toasted


  • 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.

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Light Rocky Road Pudding (continued)

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