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Rocky Road Pudding

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  • 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; 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. Remove from the heat.
  3. Gently stir in vanilla extract.
  4. Cool for 15 minutes, stirring occasionally.
  5. Transfer to individual dessert dishes.
  6. Cover and refrigerate for 1 hour.
  7. Just before serving, top with marshmallows and walnuts.

Yield: 5 servings.

This recipe was tested with Splenda No Calorie Sweetener.