packets sugar substitute or equivalent of 1/4 cup sugar
1
cup miniature marshmallows
1/4
cup chopped walnuts, toasted
1. Combine sugar, cocoa, cornstarch and salt in small saucepan; mix well. Stir in milk until smooth; cook over medium-high heat, stirring constantly, about 10 minutes or until mixture thickens and begins to boil.
2. 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 additional 10 minutes or until mixture reaches 160°F. Remove from heat; stir in vanilla.
3. 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.
Rocky Road Pudding
