Rocky Road Pudding

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

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. Remove from the heat. Gently stir in vanilla extract. 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.

NOTE: This recipe was tested with Splenda No Calorie Sweetener.